Cilantro typically refers to the fresh leaves and stems of the plant Coriandrum sativum (the seeds are called coriander in many places, especially the US). There are many cultivated varieties of true cilantro, plus a few related or look-alike plants commonly called “cilantro” in cooking.
Popular Varieties of True Cilantro ( Coriandrum sativum )
These differ mainly in leaf shape, growth habit, bolt resistance (how quickly they flower and go to seed in heat), yield, and subtle flavor notes:
Other named types include Large Leaf, Marino, Jantar, Thüringer, and various regional strains. Slow-bolting varieties (Calypso, Santo, Cruiser, Caribe, etc.) are preferred for continuous leaf harvests because cilantro naturally bolts quickly in heat or long days.
Related Plants Often Called Cilantro
These are different species with similar flavors, useful as substitutes (especially in heat where true cilantro bolts):
- Culantro ( Eryngium foetidum , also called Mexican coriander, recao, or saw-leaf herb) — Long, serrated, lance-shaped leaves in a rosette. Stronger, more pungent “soapy” cilantro flavor that holds up better in cooking. Common in Caribbean, Latin American, and some Asian cuisines.
- Vietnamese cilantro / Rau ram ( Persicaria odorata ) — Narrow, pointed leaves (often with a purple streak). Peppery, spicy, lemony notes; more heat-tolerant and perennial in warm climates. Used in Southeast Asian dishes.
- Others — Papalo (or summer cilantro, Porophyllum ruderale ) and similar regional herbs sometimes share the name and a cilantro-like profile.
Note : Flavor perception of cilantro varies genetically—some people taste a soapy note due to aldehyde compounds. Culantro and Vietnamese cilantro can taste different enough that they work better for those individuals.
True cilantro is an annual cool-season herb; choose slow-bolting cultivars and succession plants for continuous supply. Culantro and Vietnamese cilantro handle warmer conditions better.
How to grow cilantro?
Cilantro (Coriandrum sativum) is an easy, fast-growing cool-season annual herb. The leaves are used as cilantro; the dried seeds are the spice coriander. It grows best in spring and fall (or winter in mild climates) because heat causes it to bolt (flower and go to seed), which makes the leaves bitter and sparse.
When to Plant ?
- Spring : As soon as the soil can be worked (often a few weeks before the last frost). Ideal daytime temperatures are roughly 50–75°F (10–24°C); it tolerates light frost once established.
- Fall : Late summer or early fall once temperatures cool below about 80–85°F.
- Avoid midsummer heat in most climates. For continuous harvest, succession sow every 2–3 weeks during cool weather.
- It prefers soil temperatures around 50–70°F for best germination.
Site, Soil, and Light
- Light : Full sun (at least 6 hours) to partial shade. In warmer climates or summer, provide afternoon shade to delay bolting.
- Soil : Well-draining, fertile, loamy soil rich in organic matter. pH ideally 6.0–7.0 (most sources recommend around 6.2–6.8). Avoid heavy, compacted, or waterlogged soil.
- Work in compost before planting. Mulch helps keep roots cool and soil moist.
How to Plant (Direct Sowing Is Best)?
Cilantro develops a taproot and does not transplant well, so sow seeds directly where they will grow (garden beds, raised beds, or containers at least 8–12 inches deep).
Optionally soak seeds overnight or gently crush/split the hard outer husk (each “seed” often contains two) to improve germination.
Sow seeds ¼–½ inch (6–13 mm) deep.
Space seeds 1–2 inches apart in rows 8–12 inches apart (or scatter more densely for leaf harvest).
Keep soil consistently moist until germination (typically 7–14 days, sometimes up to 21).
Thin seedlings to 4–8 inches apart once they are a few inches tall (closer spacing is fine for leaves; wider for seed production).
Containers : Use a quality potting mix in pots at least 8–12 inches deep with good drainage. They work well and can be moved for optimal light/temperature.
Care
- Water : Keep soil evenly moist but not soggy (about 1 inch per week, more in heat or containers). Allow the top inch to dry slightly between waterings once established. Consistent moisture helps prevent bolting and improves flavor.
- Fertilizer : Light feeder. Compost at planting is usually enough. If needed, use a balanced fertilizer sparingly (too much nitrogen can reduce flavor).
- Mulch : Apply a light layer to retain moisture, suppress weeds, and keep soil cooler.
- Bolting prevention : Grow in cool weather, provide shade in heat, keep soil moist, harvest regularly, and choose slow-bolt varieties (e.g., Calypso, Santo, Leisure).
Harvesting
- Leaves : Begin when plants are 4–8 inches tall (often 30–45+ days from sowing). Snip outer stems near the base, leaving the center growing tip intact. Never take more than one-third of the plant at once. Regular harvesting encourages bushier growth and delays bolting. Young leaves have the best flavor.
- Seeds (coriander) : Let some plants flower and form seed heads (90–120+ days). Harvest when seeds turn brown/tan, dry them, and thresh.
- Flavor declines after bolting as leaves become feathery and stronger-tasting.
Common Tips and Varieties
- Grow it like a cut-and-come-again crop or succession plant for steady supply.
- Pests are usually minimal (aphids, etc., occasionally); good airflow helps prevent disease.
- Popular slow-bolt varieties: Calypso, Santo, Leisure.
- Indoors: Possible with bright light (south-facing window or grow lights) and cool temperatures, but outdoor growing is generally easier.
Cilantro is beginner-friendly and productive when timed for cool weather. With succession planting and proper moisture, you can enjoy fresh leaves for weeks or months.
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