Approximately 65-75 seeds per gram Lot# CT02702 Coriandrum sativum Rani Cilantro (Chinese parsley), is an annual herb whose seeds are also known as Coriander. Rani is an outstanding Israeli variety developed to resist bolting (early flowering) in hot summer weather. The foliage is glossy and medium green with good flavour. Plants can achieve a height of 30-61cm (12-24”) tall with a spread of 45-61cm (18-24”). It is highly productive. You can pick a Cilantro leaves any time after the plants are about six inches tall. Harvest the seeds when they turn a light brown, two to three weeks after flowering.
Sow cilantro seeds 0.5-1cm (1/4”) deep. Thin seedlings to stand 5-10cm (2-4") apart if harvesting leaves. If growing for seed, allow 23cm (9") between plants. Space rows 25-cm (10-18”) apart. Once the plant is large enough, fresh leaves can be harvested at any time.
Soil Conditions: Well worked rich, loose well-drained soil. Soil PH: 5.5-7.0, Ideal 6.3-6.5
Planting Depth: Sow seeds 0.5-1cm (¼") deep.
Height at Maturity: 30-61cm (12-24”) tall: Spread of 45-61cm (18-24”)
Days to Maturity: (50-55 days)
Watering: Coriander should be kept evenly moist throughout the growing season, but when the seeds are nearing maturity too much rain can reduce the yield. Try to use soaker hoses or drip lines to water with. (Helps prevents fungal diseases) and keeps water off the leaves.
Sun/Shade: Full Sun
Spacing after Thinning: Thin seedlings to stand 5-10cm (2-4") apart if harvesting leaves. If growing for seed, allow 23cm (9") between plants.
Additional Information Cilantro needs its own space in the garden where you can harvest it and then let it go to seed. It grows fast in the cool weather of spring and fall, creating a rosette of lacy leaves. When the weather gets warm, the plant sends up a long, lanky flower stalk bearing flat umbels of white or pinkish blossoms which later produce coriander seeds. Cilantro frequently self-sows. As seeds fall to the ground, plants often come up during the season and the following spring. Harvest the seeds by clipping the brown, round seed heads; place upside down in a paper bag. In a few days, the round husks will dry and split in two, dropping the edible seed inside.