In spring we plant cilantro (Coriandrum sativum) seeds in a row in the “greens” garden early.   If it is the same spot as last year, there are often some volunteers nearby from seed dispersed late summer.   I try to choose a spot that does not get all day sun since it thrives in cooler conditions and it may bolt if it is hot and dry.    Within a month, some of the leaves can be harvested and we can continue to cut leaves for use in the kitchen.    Cilantro is Spanish for coriander and the word refers to the leaves and stems.     The leaves can be kept fresh in the refrigerator.   We added them to salads, soups, stir fries. and stews.

Pinching the terminal stems helps to encourage more branching stems.    Some of the stems will produce buds and aromatic flowers in late spring.

After flowering green seed capsules form.    The seeds can be harvested and used for cooking over the fall and winter months, or saved as seed for next spring’s planting.

Cilantro/coriander has many health benefits (link) so we make it a regular part of our diet.    From a gardening perspective, it is easy to grow and maintain, it adds a fine display of flowers, and the end-of-season harvest and clean-up is straightforward.

We grow cilantro every year as one of our essential plantings and since it reseeds, it will be in the garden for years to come.