Cilantro and Coriander: Growing the 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

Plant cilantro spring after last frost or fall. Southwest: fall planting may last through spring until heat returns.
Don't grow in summer heat—plants bolt (past harvest). Bolted plants = bitter leaves.
Sunny site allowing self-seeding (natural habit). Herb garden or vegetable garden corner. Warm weather → quick life cycle → long stalk → blossoms → seeds → little plants sprout this season and next spring.
Light, well-drained soil; space seeds 1–2 inches apart. Sow at 3-week intervals for continuous harvest.
Rows ~12 inches apart.
Keep seeds moist during germination; water regularly.

Water seedlings regularly; ~1 inch/week for best growth.
Thin seedlings to 6 inches apart for healthy leaf development.
Established plants need less water. Keep moist; don't overwater.
Fertilize 1–2x/season with nitrogen fertilizer. 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.

Insect control: insecticidal soap when spotted under leaves. Clean debris/spent plants to avoid wilt/mildew.

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

Harvest low. When stalk grows, cut plant after seeds drop; let self-seed.
Large leaves: cut individually. Small leaves: cut 1½–2 inches above crown.
Can remove entire plant at once, 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 or dry. Freeze: resealable bag in freezer. Dry: hang in warm place until fully dry; store in resealable bag/container.