Indispensable in Asian & Mexican cuisine. For years, cilantro was known as Chinese Parsley. As Mexican & Indian food became more popular, Americans discovered the cilantros refreshing flavor was loved by cultures worldwide. It’s tender, sweet flavor elevates the flavor of nearly every dish. Cilantro is wonderful to have on hand: chop some up & toss in vegetable soups, or in curries, or on stir fries. It’s best used just before serving, sprinkled on the dish at the table. Note that cilantro must be sown at succession in order to have an extended harvest. By nature, cilantro provides a brief harvest window of only a few weeks before booting. Keep on sowing to keep in harvesting. Certified organic. Non-GMO, open pollinated seeds. Seed count: 200. Artwork by: Cassandra Quackenbush
Growing: Direct sow in succession every two weeks from about a month from the last frost until early fall. Succession sowing is all important with cilantro; it bolts after only a couple weeks of harvest. It is not picky about soil. Leaves grow low to the ground and purple hued in colder weather, yet remain tasty. Harvest confidentiality, even greedily, lest plants bolt before you get your share.
Out of stock