Cilantro is one of those herbs that people either adore or can’t stand—there’s really no in-between. Personally, I’m a big fan. Luckily, most of my family likes it too, though maybe not as much as I do. Seriously, what’s not to love? It’s simple to grow, gives you two herbs in one, and comes with some fantastic health perks. Growing cilantro is a must-try this fall.
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In the U.S., the leaves are called cilantro, while the seeds are known as coriander. But in many other places, the whole plant goes by coriander—either coriander leaves or coriander seeds. It also goes by other names, like Mexican or Chinese parsley.
Growing Cilantro and Coriander Seeds
Like most herbs, cilantro prefers loose, well-drained soil. If you live somewhere with mild summers, plant it in full sun. But if your summers get really hot, partial shade with morning sun works better.
Cilantro thrives in cooler weather. If you’re in cold hardiness zone 8 or warmer, you can plant cilantro in the fall and let it overwinter—it can handle temps as low as 10°F. (Not sure about hardiness zones or how your climate affects gardening? You might want to check out our Understanding Your Climate e-course.)
You can sow cilantro seeds directly in the garden. You’ll notice that coriander seeds are actually husks with two seeds inside. Some folks soak them for 24 hours before planting—worth trying if you’ve had trouble with germination before.
For a continuous harvest, plant new seeds every 2-3 weeks.
Harvesting Cilantro and Coriander Seeds
Start picking cilantro leaves once the plant reaches 4-5 inches tall. The more you harvest, the bushier it gets, delaying flowering. You can also cut whole stalks here and there.
Eventually, you’ll see feathery leaves—that means the plant’s about to flower. Personally, I just let it bloom, but you can cut the flower stalk to extend leaf production. Just know it’ll eventually bolt (flower), and the bees will love it.
If you want coriander seeds, let the plant flower. After blooming, seed pods will form. The easiest way to harvest? Let the pods dry on the plant, cut the clusters, then shake them in a paper bag. The seeds will fall to the bottom, and you can toss the stems. (This trick works for dill seeds too!)
After harvesting, store cilantro in ziplock bags.
Storing Cilantro and Coriander Seeds
Like most fresh herbs, cilantro doesn’t keep long. You can store stems in a glass of water in the fridge for a few days. For freezing, chop it up and pack it into ice cube trays with water—the best way to preserve herbs. But honestly? Sometimes I just toss it in a ziplock and freeze it. I haven’t noticed a difference in flavor when cooking.
You can dehydrate cilantro, but it’ll lose some flavor and its vibrant green color.
Coriander seeds should be stored in a small mason jar once fully dried.
Using Cilantro and Coriander Seeds
Cilantro is a star in Mexican, Indian, and Asian dishes. I use it in salsa, pinto beans and rice, and Kenyan samosa filling. One of our favorites? Pico de gallo—just mix chopped onion, 3-4 tomatoes, a bunch of cilantro (add jalapeño if you like heat), and cover with lime juice. No exact measurements—just taste as you go!
Pesto is usually basil-based, but cilantro works too. Coriander seeds are big in Indian cooking. Since they lose flavor quickly after grinding, it’s best to grind them right before use. (Nitty Gritty Life even has a recipe for ginger-coriander ale!)
Like many herbs, cilantro has health benefits—it aids digestion, helps remove heavy metals, and acts as a natural diuretic.
Got a favorite way to use cilantro or coriander seeds? Share it in the comments!
