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Cilantro has a long and illustrious history, it was cultivated in America well before 1700 and its seeds have even been found in Egyptian tombs. This long history is not surprising, as this plant offers exceptional taste and versatility, is easy to grow and has few pests drawn to it. The uniquely flavored leaves are known as Cilantro and are a foundation of many Mexican dishes and the dried seeds are known as Coriander, a staple of Indian cuisine. This variety has been developed to grow slower for an extended harvest season, especially if you do succession planting. If you let your plants flower, you will find many beneficial insects drawn to the blooms and plenty of seeds to use as Coriander. In addition to its culinary power, this plant is filled with nutritional value in the form of antioxidants, essential oils, vitamins and dietary fiber.
Days to Maturity: 40-55
Outdoor Sowing Recommended.
- After last frost date in the north or in fall in the south, find a spot in the sun with well drained soil.
- Sow seeds ½" deep where plant is to grow (it resents transplanting).
- Seeds germinate between 50-85°F in 7-10 days.
- Thin to 10" apart.
- Harvest leaves before plant bolts.
- To harvest seeds: wait until seeds are mature on the plant, then cut plant stem and hang plant over container to catch the seeds.
- For coriander, fully dry and aged seeds have the best flavor.
What's In The Package: Approximately 100 seeds per packet.