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Growing Cilantro and Coriander: Dual-Purpose Herb for Leaves and Seeds

Coriander/cilantro is a fast-growing, aromatic herb for cool spring/fall weather. Flavors many recipes; entire plant edible. Leaves = cilantro; seeds = coriander.

Planting

Spring after last frost or fall. Southwest: fall planting may last through spring until heat returns.
No summer heat—plants bolt (past harvest). Bolted leaves turn bitter.
Sunny site allowing self-seeding. Herb garden or vegetable corner. Warm weather = quick life cycle: long stalk, blossoms, seeds. Volunteers sprout during season and next spring.
Light, well-drained soil. Space seeds 1–2 inches. Sow at 3-week intervals for continuous harvest.
Rows 12 inches apart.
Keep seeds moist during germination—water regularly.

Care

Water seedlings regularly—~1 inch/week for best growth.
Thin to 6 inches apart for healthy leaf development.
Established: less water needed. Keep moist, avoid overwatering.
Fertilize 1–2×/season with nitrogen. ¼ cup per 25 ft row. Don't over-fertilize.
Mulch when visible above soil to prevent weeds. Shallow tilling helps prevent root damage from weeds.

Pests and Diseases

Fungal wilt
Leaf hoppers
Aphids
Mildew

Insects: insecticidal soap under leaves. Clean debris/spent plants to avoid wilt/mildew.

Common problem: fast cycle. Won't grow in summer heat. Plan harvest for spring, fall, winter (mild climates).

Harvest and Storage

Harvest low. When stalk grows, cut after seed drop for self-seeding.
Large leaves: cut individually. Small leaves: cut 1.5–2 inches above crown.
Can remove whole plant—but ends harvest for season.
Coriander seeds: cut seed heads when plant browns, paper bag, hang until dry, seeds fall off. Store sealed.
Cilantro leaves: freeze (resealable bag) or dry (hang in warmth until dry, store in bag/container).