Cilantro, Heirloom (Coriander)

Lake Valley Heirloom Cilantro Coriander Seeds

Both foliage (cilantro) and seed (coriander) make this herb one of the most widely used. Also called Chinese parsley, cilantro has a thousand uses in the kitchen. Add a sprig to chicken soup or add chopped leaves to Mexican, Caribbean, or Asian dishes. The crushed seeds add intriguing flavor to stews, beans, and cookies. Can be grown indoors for fresh cilantro leaves year-round. Cilantro grows best in cool temperatures.

Sowing Information:

• Light: Full sun to part shade
• When to Start Inside: Not recommended; transplant stress may cause bolting (premature flowering).
• When to Sow Outside: RECOMMENDED. 1 to 2 weeks before your average last frost date, and when the soil temperature is 55°–68°F. Successive Sowings: Every 3 weeks until 4 weeks before your average first fall frost date. In mid climates, best sown in fall for winter harvest.
• Seed Depth: ½ inch
• Seed Spacing: A group of 3 seeds every 6 inches
• Row Spacing: 8 inches
• Thinning: Not required
• Days to Emerge: 10–15 days

Growing Notes:

• Harvesting: Foliage flavor is best before the leaves turn feathery and plants begin to flower. Seeds should be harvested after they begin to turn brown and when the outer coat cracks, but before they drop off the plant and scatter. Cut stem and place in a brown paper sack to collect the seeds. Rubbing the seeds will cause the outer shell to drop off.
• Attributes: Good for containers, attracts beneficial insects