Cilantro (Coriandrum sativum) is an annual herb whose fresh leaves are used in many global cuisines, while its dried seeds are known as the spice coriander. Its short growing season often frustrates home gardeners. Fortunately, you can cultivate this flavorful herb using common items sourced directly from the grocery store. Successfully growing cilantro relies on understanding its unique life cycle and providing the specific conditions it needs to produce abundant foliage.
Starting Cilantro from Store-Bought Seeds
The most dependable way to start cilantro is by using the dried, whole coriander seeds available in the spice aisle. These seeds are the plant’s fruit, each containing two distinct seeds nestled within a husk. To boost germination, lightly crush this husk using a spoon or mortar and pestle, allowing water to penetrate more easily. Soaking the crushed seeds in water for 12 to 24 hours can encourage faster sprouting.
Sow the prepared seeds approximately one-quarter to one-half inch deep in moist, well-draining soil. Cilantro does not transplant well due to its delicate taproot, so direct sowing into the final container or garden spot is recommended. Germination typically occurs within one to three weeks, and once seedlings are established, thin them to be about six to eight inches apart.
Attempting Propagation from Fresh Cuttings
While starting from seed is the most reliable method, you can attempt to propagate cilantro using fresh stems purchased in the produce section. Select healthy, non-flowering stems that are roughly four to six inches long. Carefully strip all leaves from the lower two-thirds of the cutting, leaving only the top cluster of foliage intact.
Place the prepared cuttings in a glass of water, ensuring only the bottom inch or two of the stem is submerged. Position the glass in bright, indirect light and change the water every one to two days to prevent bacterial growth. This method is significantly less successful than seed propagation, as store-bought stems are often not optimized for rooting and may only produce limited new foliage before fading.
Providing Optimal Growing Conditions
Cilantro is a cool-season herb that performs best when temperatures are consistently between 60°F and 75°F. Maintaining this range is important, as heat is the primary trigger for premature bolting. If growing indoors, place the pot near a south-facing window or under a grow light for six to eight hours of intense light daily.
For outdoor cultivation, choose a location that receives full sun during cooler months but offers partial shade during hot afternoons. The soil must be loose, rich in organic matter, and highly well-draining, ideally with a slightly acidic pH between 6.2 and 6.8. Cilantro is susceptible to root rot, so consistent moisture without saturation is the goal. Watering should be deep and regular, and a layer of mulch will help keep the soil cool and retain moisture.
Extending the Harvest and Managing Bolting
The tendency of cilantro to “bolt”—sending up a flower stalk and setting seed—is its biggest challenge, as this changes the leaf flavor and halts foliage production. Bolting is primarily caused by prolonged high temperatures above 85°F and the longer daylight hours of summer.
The most effective strategy against bolting is the “cut-and-come-again” harvesting technique. Only harvest the mature, outer leaves and stems, leaving the central growing point untouched. This practice redirects the plant’s energy into producing more leaves rather than initiating the reproductive cycle.
To further delay bolting, provide afternoon shade or use a 30% to 50% shade cloth when the weather turns hot. For a continuous supply, use successive planting by sowing a small batch of seeds every two to three weeks. If the plant does bolt, allow the flowers to mature and collect the resulting dried coriander seeds for use as a spice or for future planting.