Leisure Cilantro Split Seeds | Chinese Parsley

Grow Leisure cilantro split seeds for bright, aromatic leaves to finish salsa, noodle dishes, soups, and fresh herb sauces. Also called Chinese parsley, coriander, dhania, or kothimbir, Coriandrum sativum offers two culinary harvests: fresh cilantro leaves and mature coriander seed.

What you are ordering

This listing is for Leisure cilantro split seed, not live plants or harvested herbs. Choose 1 oz, 4 oz, 1 lb, or 5 lbs. Packs are sold by weight; one cart quantity purchases one selected pack.

What is split cilantro seed?

The round coriander fruit normally contains two seed units. Split seed has been separated into individual units before packing. This form can be convenient for more even sowing, precision planting, and microgreen production. Germination still depends on seed quality, temperature, moisture, and growing conditions; split seed is not a guarantee of faster or higher germination.

Variety and growing conditions

• Variety: Leisure cilantro, a slow-bolting selection suited to mild conditions. Slow bolting does not prevent flowering in hot weather.
• Botanical name: Coriandrum sativum.
• Life cycle: cool-season annual.
• Height: approximately 12–24 inches, particularly when flowering.
• Light: full sun in cool weather; afternoon shade can help in warm conditions.
• Soil: fertile, moist but well-drained soil, with a suggested pH around 6.0–6.7.

Grow for full-size herb bunches or young shoots. Plants eventually produce small white to pale pink flowers that attract beneficial insects, followed by aromatic coriander seed. Heat encourages flowering, so choose planting dates around your local cool season rather than assuming uninterrupted spring-to-fall leaf production.

Sowing and germination

Direct sow where plants will grow to avoid disturbing the taproot. Sow during suitable spring or fall conditions; in warm climates, favor the cooler months. The seeds are already split and do not need crushing.

• Depth: approximately ¼ inch.
• Sowing rate for garden rows: about one seed unit per inch.
• Germination: generally 7–14 days under suitable conditions, at approximately 65–75°F.
• Spacing: rows about 15 inches apart; thin plants to approximately 8–12 inches for mature herb growth.
• Succession: sow small batches every 2–3 weeks while temperatures remain favorable to keep fresh plants coming into harvest.

Watering, feeding, and container care

Keep the seedbed evenly moist until seedlings emerge, then water as needed to prevent prolonged drying without leaving the roots soggy. Avoid overwatering. Use moderate fertility and follow fertilizer label directions rather than overfeeding.

For containers, choose a pot with drainage holes and preferably at least 8–12 inches of depth for the taproot. Sow directly into well-drained potting mix, thin crowded seedlings, and check moisture frequently. Afternoon shade can help keep containers cooler in warm weather.

Harvesting cilantro and young shoots

Begin light picking once plants are established and about 6 inches tall. For repeat harvests, snip outer stems or take no more than approximately one-third of the foliage at a time, leaving the central growing point and enough leaves for recovery. Allow plants to regrow before cutting again; regrowth slows once plants begin flowering.

Young shoots can be cut earlier for microgreen use; use clean trays, clean water, and good airflow, and avoid harvesting material with mold or spoilage.

Use leaves and tender stems in salsa, chutney, stir-fries, soups, noodle dishes, and meat or poultry dishes. Add leaves near the end of cooking or as a garnish to preserve their fresh flavor. Refrigerate harvested herbs promptly.

Harvesting coriander seed

Leave selected plants to flower and form seed heads. Wait until the seeds become tan to brown and begin drying rather than harvesting on a fixed calendar. Cut stems before the seed drops, place the heads in a paper bag or hang them over a clean container, and dry in a ventilated location. Store fully dried seed in an airtight container for cooking, spice blends, breads, and soups.