Cilantro is one of those herbs that people either love or avoid, but in many kitchens it is absolutely essential. It is especially popular in Mexican, Indian, and Southeast Asian cooking. The best part is that it is easy to grow at home, even for beginners.
As shown in the opening section of the original article on page 1, cilantro is a cool-weather herb and one of the first edible plants to sprout in spring. It grows quickly, looks lush and green in garden beds or containers, and requires very little maintenance.
In this guide, you will learn how to plant, grow, harvest, and even collect seeds from cilantro.
What Is the Difference Between Cilantro and Coriander?
This question often causes confusion, especially in recipes.
As explained in the PDF on pages 1 and 2, in the United States the leafy green part of the plant is called cilantro. The dried seeds are called coriander.
In many other countries, including the UK, the entire plant is called coriander, and the seeds are called coriander seeds.
For clarity in this article:
• Cilantro = green leaves and stems
• Coriander = dried brown seeds
Both come from the same plant, Coriandrum sativum.
Should You Buy Plants or Grow from Seed?
Cilantro is an annual plant. That means it must be planted every year.
You can buy starter plants in early spring from garden centers. They transplant easily into the garden or into containers.
However, cilantro has a short leafy season. As described on page 2 of the original PDF, once temperatures rise into the 80s or 90s, the plant quickly shifts into flowering and seed production. This process is called bolting.
Because of this short harvest window, it is often more economical to grow cilantro from seed rather than buying multiple starter plants.
Seeds are inexpensive and germinate quickly.
Does Cilantro Grow Better in Pots or in the Ground?
The answer is both.
Cilantro has shallow roots and does not need deep soil, which makes it perfect for containers. It grows well in pots, patio planters, and raised beds.
Plants in containers may require more frequent watering, especially in warm weather.
Growing in the ground has its own advantage. When cilantro bolts and begins producing tall, thin flower stems, those stems can grow several feet high. In a garden bed, they have more space to spread without tipping over.
As shown in the images on pages 3 and 4 of the PDF, young cilantro plants are compact and bushy. Once they begin seed production, they become taller and more delicate.
If you plan to collect seeds, growing in the ground can make management easier.
How to Grow Cilantro from Seed
The good news is that cilantro does not need to be started indoors.
As described on pages 4 and 5 of the PDF, once daily temperatures regularly reach the upper 50s and frost danger has passed, you can sow seeds directly into the soil.
Step-by-Step Planting
• Dig a shallow trench about 1 inch deep
• Space rows about 6 to 8 inches apart
• Drop seeds 4 to 6 inches apart
• Cover with soil and gently firm it down
• Water carefully so seeds are not washed away
The dried coriander seeds, shown clearly on page 5 of the PDF, are round and easy to handle.
Seeds usually sprout within a week if soil stays moist.
How to Care for Cilantro
Cilantro’s main needs are:
• Cool temperatures
• Sunlight or partial sun
• Consistent moisture
Keep soil evenly moist but not waterlogged. Good drainage is important.
Fertilizer is usually not necessary if your soil is decent. If needed, apply a light, diluted fertilizer to the soil only.
As seen on page 6 of the PDF, cilantro seedlings quickly develop soft, rounded, lobed leaves.
How to Harvest Cilantro
Cilantro is a “cut and come again” herb. You do not need to pull the entire plant.
When leaves are ready, use scissors to cut a few stems near the base. The plant will continue producing new growth.
Both leaves and thin stems are edible. The thicker main stalk can also be chopped and lightly cooked for stronger flavor.
The image on page 7 shows mature, ready-to-harvest leaves.
Harvest regularly but avoid removing more than one-third of the plant at once.
Green vs. Brown Coriander Seeds
One fascinating feature of cilantro is that its seeds are edible at two different stages.
Green Coriander Seeds
As shown on page 8 of the PDF, young green seeds are fresh, slightly citrusy, and juicy. They cannot be ground into powder. They are often used in salads, rice dishes, or pickling brines.
Their texture is similar to biting into a small pea.
Brown Coriander Seeds
When left to dry on the plant, the seeds turn light brown with ridged surfaces. These are the classic coriander seeds used as a spice.
They can be:
• Ground into powder
• Toasted before grinding
• Sautéed whole in oil
If a recipe calls for coriander, it almost always means the dried brown seeds.
The image on page 9 shows both green and brown seeds together.
Succession Seeding for Longer Harvest
One challenge with cilantro is that it bolts quickly in heat.
As explained on page 9, you can try succession planting. Sow new seeds every two weeks until mid-June. This increases the chance of having fresh leaves during cooler periods.
You can also plant cilantro in partial shade or use shade cloth during heat waves, as shown on page 10 in the garden bench example.
In some climates, a fall planting in September may produce another cool-season harvest.
Slow-bolting varieties such as Calypso or Slo-Bolt may extend leaf production slightly.
What About the Soapy Taste?
Some people dislike cilantro because it tastes soapy to them. This reaction is linked to certain genetic traits that make aldehydes in cilantro more noticeable.
If you fall into that group, you can still grow cilantro for its coriander seeds, which do not have that soapy flavor.
Final Thoughts
Cilantro is fast-growing, productive, and full of flavor. It thrives in cool weather and gives gardeners multiple edible parts: leaves, stems, green seeds, and dried seeds.
Even though its leafy stage is short, careful timing and succession planting can extend your harvest.
If you enjoy cooking with fresh herbs, cilantro is well worth growing each year.
