My attempts at growing cilantro have not been an overwhelming success so I was delighted to find this All America Selections winner. Cilantro has the tendency to bolt or go to seed as soon as hot weather arrives, but this cultivar manages to delay this unfortunate event. The leaves are finely divided and have the typical cilantro taste that makes salsa and chili so tasty. The fine texture of the leaves means you don’t have to do so much chopping to use them in cooking. If your plants do bolt, don’t worry, they have a taste similar to that of the leaves so use them in salads for a nice look as well as flavor. If the flowers form seed pods, let them turn brown indicating that they are ripe, harvest the seeds, and you have coriander. Store leafy stems in a glass of water inside the refrigerator; they will last a week or more. Don’t like cilantro or coriander? Try using the plant in a container letting it hang over the side of the pot.
Type: Annual herb.
Bloom: Small ½” lavender flowers in spring with flavor similar to leaves.
Foliage: Finely cut green leaves.
Size: 20” H x 10-12” W.
Light: Full sun.
Soil: Average, moist, well drained.
Fertilizer: Avoid access nitrogen for best flavor.
Care: Low maintenance.
Pests and Diseases: None of significance.
Days from Seed to Harvest: 50-55.