Approximately 95 seeds per gram Lot# CT02704 Coriandrum sativum Grows to height of 45-61 cm (18-24"). The flower umbels are 5-10 cm (2-4") and a pale creamy white color, while the leaves are a rich, dark color. The parsley-like leaves are used in Latin American and Asian cooking. The mature seeds, known as coriander, are also used in many dishes. Use in soups, salads, salsas and in Thai, Caribbean, Indian and Mexican dishes.
Direct sow seeds from April 1st to the end of August. Direct sow seeds in September under cover for a winter crop. Optimal soil temperature for germination: 15°C (60°F). Thin seedlings to stand 5-10 cm (2-4") apart if harvesting leaves. If growing for seed, allow 23 cm (9") between plants.
Soil Conditions: Well worked loose soil.
Planting Depth: Sow 1 cm, (½-¾") deep in rows that are 30-45 cm (12-18”) apart
Germination: 7-10 days for germination at 15°C (60°F)
Height at Maturity: 45-61 cm (18-24")
Days to Maturity: 50-60 days.
Sun/Shade: Full Sun
Spacing after Thinning: 23-38 cm (9-15") apart.
Additional Information Cilantro is one of the easiest to grow, most recognizable fresh herbs. The foliage is called Cilantro, while the edible seed is known as Coriander. You can direct sow seed into garden every two weeks for a continuous supply of fresh leaves. Like the leaves and seeds, the flowers are also edible. Use them raw because the flavor fades quickly when cooked. Sprinkle to taste on salads, bean dishes, chicken, and spicy Southwestern dishes. For fresh use in the home, harvest leaves as required. For preserving, harvest at peak maturity 50-60 days . For distilling, harvest when blooms are just beginning to appear. At this point, the leaves contain the highest level of essential oils. Drying is the most common way to preserve herbs. Hang small bunches from the ceiling in a dry, dark location with good ventilation. Drying usually takes between 1-2 weeks.