The herb known as cilantro, which is the leafy form of Coriandrum sativum, is a popular annual plant used in many global cuisines. Gardeners frequently encounter a natural biological process called “bolting,” where the plant shifts its energy from producing leaves to developing a tall flower stalk and, eventually, seeds. This transition is a common concern for those who grow the herb, as they wonder if the leaves remain usable after this transformation begins. Bolting is typically triggered by rising temperatures and longer daylight hours, signaling the end of the plant’s leafy growth cycle.
Is Cilantro Safe to Eat After Bolting?
The primary concern when cilantro begins to flower is whether the plant becomes toxic. Coriandrum sativum remains entirely safe to eat throughout its entire life cycle, including after it has bolted. Consuming the leaves, flowers, stems, or developing seeds poses no health risk.
The change is a natural reproductive phase, not a chemical change that creates harmful compounds. The flowers are also edible and can be used as a garnish, offering a milder version of the leaf’s flavor. Therefore, there is no need to discard the plant based on food safety concerns.
The plant’s shift to reproduction alters the quality and flavor of the leaves. While the plant is safe to ingest, the culinary experience changes significantly, often reducing its desirability as a fresh herb.
Changes in Leaf Palatability
The shift in the plant’s life cycle results in a marked difference in the leaf’s sensory profile. Once bolting begins, the plant redirects its metabolic energy and resources toward flower and seed production. This change in internal chemistry leads to an increased concentration of compounds that manifest as a harsher taste in the leaves.
Many people describe the flavor of bolted cilantro leaves as distinctly bitter, soapy, or excessively pungent. This is often due to an increased production of specific aldehyde compounds within the foliage. These compounds are responsible for the polarizing flavor that some people associate with soap, and their concentration increases as the plant ages.
The physical structure of the plant changes dramatically as it bolts. The leaves transition from the broad, flat, parsley-like shape to a thinner, more feathery appearance. The plant’s central stem also elongates and becomes woodier and more fibrous.
This increase in fiber makes the leaves and stems tougher and less tender, affecting the texture in culinary applications. Even if the flavor change is tolerable, the fibrous texture often makes the leaves less appealing for fresh use in dishes like salsa or garnish.
Harvesting and Using Coriander Seeds
Once the cilantro plant has bolted and flowered, the plant’s purpose transitions from an herb producer to a spice producer, yielding what are known as coriander seeds. These seeds provide a completely different flavor profile—citrusy, warm, and slightly nutty—that is distinct from the fresh, herbaceous leaves.
The seeds first appear as small, round, green pods after the flowers fade. At this immature stage, they can be harvested and crushed for a fresh, bright, citrus-spice flavor that works well in marinades or curries. To collect the dried spice, the seeds must be allowed to mature on the plant until they turn light brown and begin to dry out.
Harvesting Mature Seeds
The most effective method for harvesting mature seeds is to cut the stems when the majority of seeds are brown. Hang the entire stalk upside down inside a paper bag. As the seeds fully dry, they will naturally fall off the plant and collect in the bottom of the bag. Storing the seeds whole in an airtight container and grinding them just before use ensures the best flavor retention for cooking.