Cilantro Seeds | Coriandrum sativum | Slow-Bolt | Culinary Herb & Coriander Seed | Mexican & Asian Cuisine

Cilantro Seeds – Coriandrum sativum | Slow-Bolt Culinary Herb | Dual-Purpose: Fresh Leaf & Coriander Seed

Cilantro (Coriandrum sativum) — also known as coriander, Chinese parsley, and dhania — is one of the most widely used culinary herbs on earth, appearing in the cuisines of Mexico, India, Thailand, Vietnam, the Middle East, the Caribbean, and beyond. A uniquely dual-purpose plant: the fresh leaves (cilantro) provide bright, citrusy herbaceous flavor, while the dried seeds (coriander) are a warm, nutty, citrus-tinged spice used in entirely different culinary traditions. This is a slow-bolting variety — bred to stay in leaf production longer than standard cilantro before flowering, extending your fresh harvest window significantly. Open-pollinated, non-GMO. Approximately 3,400 seeds per ounce.

Variety Details

• Botanical Name: Coriandrum sativum
• Common Names: Cilantro (leaf), coriander (seed), Chinese parsley, dhania, pak chi
• Type: Cool-season annual — open-pollinated, non-GMO
• Variety: Slow-bolt (extended leaf production before flowering)
• Seeds per oz: ~3,400
• Days to leaf harvest: 21–28 days (baby leaf); 45–60 days (full leaf production)
• Days to coriander seed: 2–3 weeks after flowering
• Height: 18–24 inches at full growth
• USDA Zones: Annual in all zones; best in cool weather (55–75°F). Bolts in prolonged heat above 85°F.
• Sun: Full sun to partial shade (partial shade helps delay bolting in warm climates)
• Soil: Well-drained; not fussy about fertility. Avoid heavy, wet soils.
• Germination: 7–14 days at 55–68°F. Lightly crush seeds (each “seed” is actually two seeds joined) to improve germination.

Culinary Uses — Fresh Leaf (Cilantro)

• Mexican and Tex-Mex: Indispensable in salsa fresca (pico de gallo), guacamole, tacos, tamales, enchilada sauce, and pozole; added fresh, never cooked
• Vietnamese phở — piled generously on the table as a fresh herb garnish alongside basil, bean sprouts, and lime
• Thai green curry and larb — stirred in at the last moment or used as a garnish; the stems are as flavorful as the leaves
• Indian dal, chutney, and raita — blended into green chutney with mint and green chili, or stirred into yogurt-based raita
• Caribbean rice and beans, jerk marinade, and fish escovitch — a common fresh herb finish across island cuisines
• Middle Eastern zhug — a Yemeni hot sauce of cilantro, chili, garlic, and spices; use on everything from flatbread to grilled meats
• Chinese and Cantonese soups — scattered over hot and sour soup, wonton soup, and congee as a finishing herb
• Stems are fully edible and often more intensely flavored than the leaves — use chopped in cooked dishes

Culinary Uses — Coriander Seed (Dried)

• Indian spice blends: Coriander seed is a foundational component of garam masala, curry powder, sambar powder, and chaat masala — toasted and ground for maximum aroma
• Moroccan ras el hanout and chermoula — paired with cumin, cinnamon, and ginger in North African spice blends and marinades
• German and Eastern European sausages (bratwurst, kielbasa) — coriander seed is a classic sausage spice
• Pickling spice blends — whole coriander seeds are added to brine for pickles, corned beef, and gravlax
• Belgian and craft beers — coriander seed is a traditional spice in Belgian witbier (white beer) alongside orange peel
• Dry rubs for pork, lamb, and duck — ground with cumin and black pepper

Planting Guide

• Direct sow (recommended): Cilantro dislikes transplanting — direct sow outdoors after last frost. Sow ¼ inch deep in rows 12 inches apart; thin to 6 inches apart.
• Germination tip: Lightly crush each seed between two hard surfaces before sowing — each round “seed” is actually two seeds enclosed in a husk; splitting improves germination rate and uniformity.
• Succession sowing: Sow small rows every 2–3 weeks from spring through early summer (and again in early fall) for a continuous leaf harvest all season.
• Season: Cilantro grows best in cool weather (55–75°F). It will bolt (go to seed) rapidly in heat above 85°F. In warm climates, grow in partial shade or focus on spring and fall plantings.
• Soil and watering: Regular moisture; not fussy about soil fertility. Do not overwater — cilantro tolerates brief dry spells once established.

Harvesting Cilantro (Leaf)

• Begin harvesting when plants reach 6 inches tall. Snip the top 2–3 inches of growth for continuous leaf production.
• Slow-bolt varieties extend the leaf window significantly — remove any flower buds as they appear to delay bolting further.
• Store fresh cilantro upright in a jar of water in the refrigerator (like cut flowers) for up to 2 weeks. Or chop and freeze in ice cube trays with olive oil.

Harvesting Coriander Seed

• Allow plants to flower and set seed. Wait 2–3 weeks after flowering for seeds to mature — small, round, ribbed, beige seeds in late summer.
• Harvest before seeds shatter: cut 8-inch stem bundles, bind with rubber bands, place a paper bag over the seed heads, and hang upside down in a warm, dry location. Dry seeds will fall into the bag over 2–3 weeks.
• Store dried coriander seeds in an airtight jar. For best flavor, toast whole seeds briefly in a dry pan before grinding.