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How to successfully grow cilantro/coriander in your garden

Cilantro is one of those herbs that you either love or hate. Some people who dislike cilantro mention that it tastes like soap. Why? Well, there is a genetic reason. People with a certain gene are sensitive to aldehyde chemicals. These aldehyde chemicals are abundant in cilantro. People who have this sensitivity usually ‘hate’ the taste of cilantro. Luckily, I don’t have this sensitivity and I simply love both the aroma and taste of cilantro. When growing cilantro, there are two parts of the plant that can easily be harvested, the leaves (cilantro) and the seeds (coriander). Read on to learn more about how to successfully grow cilantro.

Cilantro is an annual and is part of the carrot family. Thriving in cool temperatures under 75°F, Cilantro is amazing to watch as it grows. As it grows and transforms, the following parts of the plant emerge:

Fan-like lobed leaves that grow lower on the stem (these are the aromatic leaves that can be harvested for use in recipes). Looks a lot like parsley.
Feathery leaves on the upper part of the stem
Tiny white flowers that are arranged in umbels (umbrella-like) at the top of the stem
Seeds are ribbed pods, round and turn from light green to light brown

Cilantro reaches a height of 3 feet (1.2 meters) and should be supported by a stake once it becomes this tall.

Fun Fact: Cilantro is one of the oldest known spices, dating back over 7000 years. When the Tutankhamen tomb was examined, coriander seeds were present.

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Cilantro Seedlings

SUCCESSFULLY GROW CILANTRO/CORIANDER

Cilantro is best when it is direct seeded outdoors in a garden. While it can be started indoors from seed, cilantro can be difficult to transplant. A taproot develops and can be easily damaged when transplanting. The optimal germination temperature for seeds is 55°F and above. For continuous supply of cilantro, consider planting multiple successions as most varieties will go to seed after a few weeks of growth. Here are the general guidelines for growing cilantro:

Cilantro prefers a soil that is fertile, well-drained and amended with organic matter (e.g. the addition of compost and/or manures). Compost can be made at home or purchased from a garden center. For information on making compost at home, reference my blog titled “Recipes for Compost”. It’s best to work compost into the soil in the fall for a spring planting. If you grow cilantro in multiple successions, the soil should be amended with additional compost prior to each seeding.
Plant in full sun.
Cilantro does not like to grow near fennel.
Follow the guidelines on the back of the seed package for planting depth and spacing. In general, seeds should be thinned to 6 inches apart and in rows that are 12 inches apart. Dig a small trough and sprinkle in the seeds (plant twice as many seeds as you want plants to ensure you get the number of plants you need). Cover lightly with soil and water. It is important to water well while seeds are germinating. Seeds will germinate in seven to ten days and plants will mature in approximately five weeks.

CARE FOR CILANTRO

Mulch the seedlings once they emerge to prevent weeds and keep the soil cool.
Don’t let the soil dry out during germination and while young plants are establishing. Established plants need little water.
Stake the cilantro plant when the flowers develop as cilantro becomes top heavy and will fall over.
Cilantro benefits from a nitrogen fertilizer once or twice during the growing season. Side-dress the cilantro plants with organic blood meal (nitrogen fertilizer) following the directions on the blood meal.
Cilantro is a great herb to plant in succession every two weeks to ensure that you have a fresh supply of cilantro for as long as possible before the heat of summer.
Cilantro is great in the garden because it attracts beneficial insects.
If you want to prolong the life of cilantro, continually harvest the leaves. Pinching will produce a bushier plant.

Cilantro Flowers

PROBLEMS

Common diseases for cilantro include the following:

Aster’s Yellow Disease caused by leafhoppers. The plant will grow tall and spindly and the flowers will turn yellow.
Damping Off or Seed Rot will cause seedlings to die and yellowing of the plant.

A common insect is the leafhopper that pierces the plant tissue and feeds on the sap in the leaves.

If you are unsure about the type of pest or disease, check with your Cooperative Extension for help in identifying and determining appropriate controls.

Coriander seeds

HARVESTING AND STORAGE

Cilantro Leaves

Cilantro has a relatively short life span before it goes to seed. There are two primary parts of the cilantro plant that can be harvested. First, there are the leaves that can be used as a seasoning. Second, there are the flower heads from which the seeds will form. When the flower heads form (e.g. the plant is bolting or going to seed), the plant will slow down and eventually stop producing the lobed leaves that provide the flavor for recipes.

Start harvesting cilantro leaves when the plant is six inches tall. Use the leaves either fresh or dry for use in the future. Here are a few things you an do with the harvested leaves.

Use fresh cilantro in recipes
Store the fresh cilantro in the refrigerator for up to three days. Place the stems in water to keep the leaves fresh.
Dry the cilantro leaves for long term storage. Gather a bunch of cilantro, secure the stems together with a rubber band and hang upside down to dry. Keep in a cool location for one-two weeks and the cilantro should be dry. Once the cilantro is dry, pinch the leaves between your fingers and let the dried leaves fall on a paper towel. I like putting the leaves through a food processor and then placing in an airtight jar. Cilantro should retain its flavor for approximately one year.
Fresh cilantro can also be placed in the freezer and used as needed. However, when freezing cilantro, it will lose some of its flavor.

Coriander Seeds

The coriander seed is harvested at the end of the plant’s life cycle. Start the harvesting process when the seeds turn from green to brown. When this happens, do the following:

Cut off the seed heads from the plant (you will see the ribbed round pods that have turned from green to brown)
Place in a paper bag and hang upside down to dry in a warm, well-ventilated location for one week to dry out.
Once dry, shake the paper bag and the seeds will release and collect in the bottom of the bag. Store the seeds in a sealed container. The seeds can be saved for three years. The actual cilantro seed is stored inside these brown husks

Guacamole made with cilantro

PREPARING

Cilantro is a strong herb used especially in Asian and Mexican dishes. The seeds are found in spice jars labeled coriander. Popular uses of cilantro include salsa, guacamole, fish and chicken, and as a garnish. Coriander is used in curries, stews, marinades and spice mixes. Here are two of my favorite cilantro recipes.