Cilantro (Coriandrum sativum): Two Herbs in One Plant

Cilantro/Coriander: The Divisive Herb with Dual Identity

Cilantro (Coriandrum sativum) is a fast-growing annual that provides two distinct herbs: the fresh leaves (cilantro) and the dried seeds (coriander). The leaves have a pungent, citrusy flavor that people either love or perceive as soapy (genetic trait). The seeds are warm, nutty, and citrusy.

Botanical Profile

Native to southern Europe and southwestern Asia. Grows 12–24 inches tall with finely divided leaves (cilantro) and white/pink umbel flowers. Bolts quickly in heat. Succession sow every 2–3 weeks for continuous leaf harvest.

Culinary Uses

• Leaves (cilantro): Salsas, guacamole, curries, pho, garnish.
• Seeds (coriander): Ground in spice blends, pickling, baking, brewing.
• Roots: Used in Thai curry pastes.
• Flowers: Edible, mild cilantro flavor.

Grow in full sun to part shade, well-drained soil. Cool weather crop; bolts in heat. Direct sow; taproot resents transplanting. Harvest leaves young. Annual in all zones.