Chinese parsley, also known as cilantro or coriander, is a fast-growing annual herb prized for its bright, citrusy leaves and stems. It thrives in cool weather and can be grown indoors or outdoors with just a little attention. This guide walks you through the entire process, from planting seeds to harvesting a continuous supply of fresh leaves for your kitchen.
Ingredients
- 1 packet of cilantro seeds (about 20–30 seeds, or 1/4 teaspoon / 1.2 g)
- 1 pot or garden bed with drainage holes, at least 6 inches (15 cm) deep
- 2 cups (480 ml) of well-draining potting mix (or garden soil amended with compost)
- 1 tablespoon (15 ml) of balanced slow-release fertilizer (optional, for container growing)
- Water (enough to keep soil moist, about 1/2 cup / 120 ml per watering)
- Mulch (optional, such as straw or shredded leaves, to keep roots cool)
Instructions
- Choose the right time and place. Cilantro prefers cool weather (60–70°F / 15–21°C). In most regions, plant seeds in early spring or fall. If growing indoors, choose a sunny windowsill that gets at least 4–6 hours of direct sunlight, or use a grow light for 12–14 hours a day.
- Prepare the pot or soil. Fill your pot with potting mix, leaving about 1 inch (2.5 cm) of space at the top. If using garden soil, loosen it to a depth of 6–8 inches (15–20 cm) and mix in a handful of compost. If using a container, mix in the slow-release fertilizer according to package directions.
- Sow the seeds. Scatter the seeds evenly over the soil surface. Press them gently into the soil, but do not bury them deeply—they need light to germinate. Cover with a very thin layer (1/8 inch / 3 mm) of soil or just press them in.
- Water gently. Use a watering can with a fine rose or a spray bottle to moisten the soil thoroughly without disturbing the seeds. Keep the soil consistently moist but not soggy. Germination usually takes 7–10 days.
- Thin the seedlings. Once seedlings have two sets of true leaves, thin them to about 2–3 inches (5–8 cm) apart. This gives each plant enough room to grow. You can eat the thinned seedlings as microgreens.
- Water regularly. Keep the soil evenly moist. In hot weather, check daily; in cooler weather, every 2–3 days is usually enough. Water at the base of the plants to avoid wetting the leaves, which can encourage fungal diseases.
- Harvest leaves. Start harvesting when the plants are 4–6 inches (10–15 cm) tall, usually 3–4 weeks after germination. Use scissors to snip off outer leaves at the base, leaving the inner leaves to continue growing. You can harvest up to one-third of the plant at a time.
- Prevent bolting. Cilantro bolts (goes to seed) quickly in hot weather. To delay this, pinch off any flower buds as soon as they appear. If you want seeds (coriander), let a few plants flower and go to seed.
Tips
- Succession planting: Plant new seeds every 2–3 weeks during the growing season to ensure a continuous supply of fresh leaves, since each plant only lives for a few months.
- Use fresh seeds: Cilantro seeds have a short shelf life. Use seeds that are less than 2 years old for best germination. Older seeds may sprout slowly or not at all.
- Keep it cool: If you live in a hot climate, grow cilantro in partial shade during the hottest months, or move pots indoors to an air-conditioned room. Heat causes the leaves to become bitter and the plant to bolt.
- Harvest often: Regular harvesting encourages bushier growth. Don’t wait until the plant looks large—snip leaves as soon as they are big enough to use.
Serving Suggestions
Fresh Chinese parsley is a staple in many cuisines. Use it as a garnish for soups, curries, and stir-fries, or chop it into salsas, guacamole, and salads. It pairs well with lime, garlic, and chili. Add it at the end of cooking to preserve its bright flavor, as heat diminishes its aroma.
Variations
If you prefer a stronger, more pungent flavor, try growing ‘Santo’ or ‘Slow Bolt’ varieties, which are slower to bolt and produce more leaves. For a different look, grow ‘Delfino’ cilantro, which has feathery, fern-like leaves. You can also grow cilantro as microgreens by harvesting the entire plant when it is 2–3 inches (5–8 cm) tall.
Storage and Reheating
Fresh cilantro does not store well for long. To keep it fresh for up to a week, trim the stems and place the bunch in a glass of water like a bouquet, covering the leaves loosely with a plastic bag. Store in the refrigerator, changing the water every 2 days. Alternatively, wrap dry leaves in a paper towel and place in a sealed bag in the crisper drawer for 3–4 days. You can also freeze chopped cilantro in ice cube trays with a little water or oil for up to 3 months, though the texture will be softer. Do not reheat cilantro—it is best used fresh.
Frequently Asked Questions
Why is my cilantro bolting? Bolting (flowering and going to seed) is a natural response to heat or long daylight hours. Once the plant bolts, the leaves become bitter. To slow this, keep the soil cool, provide afternoon shade, and pinch off flower buds as soon as they appear. Choose bolt-resistant varieties like ‘Slow Bolt’.
Can I grow cilantro indoors year-round? Yes, but it needs plenty of light. Place it on a south-facing windowsill that gets at least 6 hours of direct sunlight, or use a grow light for 12–14 hours a day. Keep the room temperature below 70°F (21°C) if possible, and provide good air circulation.
Why are my cilantro leaves turning yellow? Yellowing leaves usually indicate overwatering or poor drainage. Check that your pot has drainage holes and that the soil is not waterlogged. Let the top inch of soil dry out slightly between waterings. Yellowing can also be a sign of nutrient deficiency; feed with a balanced liquid fertilizer every 4–6 weeks.
Can I use the seeds from my cilantro plant? Yes, the seeds are the spice coriander. Let the plant flower and go to seed. Once the seeds turn brown and the plant dries out, cut the stems and hang them upside down in a paper bag to catch the seeds. Store the dried seeds in an airtight jar for up to a year.
What can I do with cilantro that has gone to seed? If your plant has bolted, you can still use the flowers in salads or as a garnish, and the green seeds have a milder coriander flavor. Or let the seeds mature and harvest them as coriander. The leaves will be too bitter to use, so it’s best to start a new plant.
Is cilantro the same as coriander? In most English-speaking countries, the leaves are called cilantro, and the seeds are called coriander. In some regions, the whole plant is called coriander. Both come from the same plant, Coriandrum sativum, but the leaves and seeds have distinct flavors and uses.
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