Coriandrum sativum

The lacy, aromatic leaves of cilantro are useful in salsa, sauces and roasting meat dishes, adding a nutty, citrus flavor. The mature seeds (coriander) create a culinary spice when ground, with a pungent citrus-rind flavor that is popular in many cuisines. Annual; gently self-sows if allowed.
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Full sun

Needs regular watering - weekly, or more often in extreme heat.

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Botanical Pronunciationkor-ee-AN-drum sa-TEE-vum
LoreCilantro leaves have been widely used in many cultures for flavoring soups, salads, sauces, salsas and meats. Most often used are the upper leaves, which are finely divided and fern-like. The bottom leaves resemble that of flat-leaf italian parsley and have a distinctively different taste. Leaves and stems are at their best used fresh, but some cooks freeze the chopped leaves in ice cube trays for later use. When the plant begins to flower, the leaves stop growing and the flavor diminishes. The seeds (coriander) ripen into round, yellow-brown pods. The mature seeds have a sweet-spicy aroma and are highly popular in many cuisines to flavor meats, stews and chiles, chutneys, sauces and even baked goods.
Average Size at Maturity20" tall x 12-15" wide
Bloom TimeSummer
Deciduous/ EvergreenHerbaceous
Flower ColorWhite
Light NeedsFull sun
Special FeaturePet Friendly
Water NeedsModerate
Watering NeedsNeeds regular watering - weekly, or more often in extreme heat.

Easily grown in average, well-drained soil. Avoid harsh afternoon sun. Tends to bolt quickly (flower, produce seed and die) in hot summer areas. Snip off flower stems before flowering to prolong harvest of leaves. Allow plants to flower if harvest of seed is desired.

This Plant's Growing Zones: 7-9

Your USDA Cold Hardiness Zone:

Your climate may be too cold for this plant