Slow Bolt Cilantro Seeds (Coriandrum sativum)

Grow slow-bolt cilantro seeds for fresh, citrusy leaves to snip into salsa, chutney, soups, and Caribbean dishes. Let a few plants flower and mature to enjoy a second harvest of aromatic coriander seed for spice blends, pickling, and cooking. Coriandrum sativum is also called coriander, Chinese parsley, dhania, and pak chi.

This cool-season annual is listed as an open-pollinated, non-GMO, slow-bolting selection. Slow bolting can extend leaf production compared with quicker-flowering types, but it does not prevent flowering in hot weather.

Seed packets and bulk options

You are ordering seeds, not live plants or harvested herbs. Choose 100 seeds, 1,000 seeds, 1 oz (approximately 3,400 seeds), ¼ lb, 1 lb, or 5 lbs. Counts for weight-based packs are approximate. One cart quantity purchases one selected pack.

Growing conditions

• Season: cool-weather annual; best leaf growth generally occurs around 55–75°F.
• Light: full sun in cool conditions; afternoon shade can help in warmer weather.
• Soil: well-drained soil with moderate fertility; avoid heavy, waterlogged ground.
• Mature height: approximately 18–24 inches, particularly when flowering.
• Leaf harvest: baby leaves may be ready around 21–28 days, with fuller harvests often around 45–60 days under favorable conditions.

Planting cilantro

Direct sow where plants will grow because cilantro develops a taproot and dislikes root disturbance. Plant in spring or late summer to fall according to your local weather; in warm, frost-free climates, concentrate on the cooler months. Avoid scheduling leaf crops for prolonged summer heat.

• Sow approximately ¼ inch deep in rows about 12 inches apart.
• Thin seedlings to about 6 inches apart for individual mature plants.
• Keep the seedbed evenly moist; germination commonly takes 7–14 days around 55–68°F, but conditions can change the timing.
• Sow a small batch every 2–3 weeks while temperatures remain suitable for a succession of fresh leaves.

The round coriander fruit encloses two seed units. Sow it intact; crushing is not required and can damage the seed if done forcefully.

Watering and feeding

Water regularly to maintain even moisture without saturating the soil. Established plants can tolerate brief dry periods, but heat and drought stress shorten the leaf-harvest window. Use a light application of herb or vegetable fertilizer only as needed, following the label. Removing early flower stems may provide a little more leaf harvest, but succession sowing is more reliable than trying to stop mature plants from bolting.

Container care

Use a pot with drainage holes and enough depth for the taproot, preferably at least 8–12 inches. Sow directly into fresh, well-drained potting mix and thin crowded seedlings. Check moisture frequently, especially in warm weather, and provide afternoon shade if the container heats up quickly. Avoid leaving the pot standing in water.

Harvesting fresh cilantro

Begin light picking once plants are well established and around 6 inches tall. Snip outer stems and leave the central growing point and enough foliage for recovery. Leaves and tender stems are edible. Add leaves near the end of cooking or as a fresh garnish; chopped stems can also flavor cooked dishes.

Use in pico de gallo, guacamole, tacos, Vietnamese soups, Thai dishes, Indian dal, chutney and raita, Caribbean rice and beans, marinades, Yemeni zhug, and Chinese soups or congee. Refrigerate harvested leaves promptly. For longer storage, chop and freeze in small portions.

Harvesting coriander seed

Allow selected plants to flower and develop seed heads. Harvest according to seed maturity rather than a fixed number of weeks: wait until the round seeds turn tan to brown and begin drying, then cut the stems before the seeds drop. Place the heads in a paper bag or hang them over a clean container in a dry, ventilated place. Allow them to dry fully before storing in an airtight jar.

Use dried coriander whole or ground in curry powders, garam masala, ras el hanout, pickling blends, sausage seasoning, dry rubs, or traditional witbier recipes. Briefly toasting the dried seed can bring out its warm, nutty, citrus-like aroma.