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pH: 6.2–6.8  ·  Well-drained, light

Low feeder

Perhaps the most versatile of all the culinary herbs. Very easy to grow from seed. An annual, best planted outdoors, will sometimes self-sow under favorable growing conditions.

Cilantro seeds germinate best in cool soil between 50–70°F, taking 7–10 days to sprout. Direct sow seeds outdoors in early spring or fall, or start them indoors 3–4 weeks before the last frost. Seeds have a hard coat and benefit from soaking in water for a few hours or light scarification before planting. Sow directly where you want them to grow, as cilantro has a taproot and transplants poorly.

Direct sow every 3 weeks. Crush the husks containing the seeds, soak for 24-48 hours, then dry. Direct sow in rows, cover with 1/4 inch of soil. Thin to 3-4 inches apart.

Keep soil consistently moist but not waterlogged; cilantro prefers cool conditions and bolts quickly in heat. Water regularly during dry spells and provide afternoon shade in hot climates to extend the harvest window. Fertilize lightly with a balanced fertilizer every 3–4 weeks, or work in compost at planting time for sustained nutrients. Cilantro rarely needs staking. The main issue is early bolting in warm weather; combat this by planting in spring and fall, choosing bolt-resistant varieties, and keeping plants cool and moist.

Begin harvesting outer leaves when the plant is 6 inches tall, typically 3–4 weeks after germination. Pinch or cut leaves regularly to encourage bushier growth and delay bolting. For best flavor, harvest in the morning after dew dries. Once the plant flowers and sets seed (coriander), the foliage becomes less palatable, though many gardeners let some plants go to seed for the dual harvest of both herbs and spice.