Cilantro (Coriandrum sativum) is a popular annual herb prized for its strong, fresh, citrusy flavor used in many cuisines. Successful cultivation aims to maximize the yield of tender leaves while prolonging the plant’s productive life. Strategic harvesting techniques encourage robust regrowth and delay the natural process that causes the plant to stop producing usable foliage. Learning simple steps for cutting and storing the leaves will ensure a steady supply of this aromatic herb.
When to Begin Harvesting Cilantro
The first harvest should not occur until the plant is well-established, typically 40 to 70 days after seeding. The cilantro plant must reach a height of at least six inches and have several stems with mature, fully developed leaves before cutting begins. Harvesting too early can stunt the plant’s growth and prevent the root system from strengthening sufficiently.
The initial harvest should be very light to allow the plant to consolidate energy for future growth. Focus on removing only a few of the largest, outermost stems and leaves during this first pruning. Regular, controlled harvesting promotes a bushier growth habit and helps delay the plant’s transition to its reproductive phase.
Techniques for Continuous Leaf Harvesting
The “cut and come again” method is the best approach for maintaining a consistent supply of fresh leaves. This technique focuses on removing mature foliage while preserving the plant’s core structure. Always use clean, sharp scissors or garden snips to make precise cuts, which minimizes tissue damage and stress to the plant. This practice prevents tearing and allows the wound to heal quickly, reducing the risk of disease.
To perform this technique, select the longest, outer stems near the base of the plant, as these are the oldest and most mature. Make your cut just above a leaf node or branch point, or approximately one to two inches above the soil line. This location is where the plant naturally focuses its energy for new lateral growth.
It is important to leave the younger, inner leaves and the central growing point intact so the plant continues to photosynthesize and produce new foliage. Never remove more than one-third of the total plant mass at any single harvest. Over-harvesting severely weakens the cilantro, causing it to slow or cease production entirely.
Recognizing and Utilizing Bolting
Cilantro is a cool-weather herb highly susceptible to bolting, which is the plant’s natural response to increasing heat and longer daylight hours. Bolting is the premature development of a tall, central flower stalk, signaling the end of the leaf-producing phase. Once a plant bolts, the leaves become smaller, feathery, and develop a noticeably bitter flavor.
The moment you observe a thick, upright stem emerging from the center of the plant, bolting has begun. While the process is irreversible, immediately harvest all remaining usable leaves to consume or preserve them before the flavor fully degrades. Instead of discarding the bolted plant, you can utilize the second harvest it offers: coriander seeds.
Allow the flower stalk to mature and the small white or pink flowers to fade. These flowers will be replaced by small, round, green seed pods, which are the plant’s fruit.
Harvesting Coriander Seeds
When the seed pods turn light brown and dry, snip the stems and hang them upside down in a paper bag in a cool, dry place. The dried seeds will drop into the bag, providing you with fresh coriander spice.
Maximizing Freshness After Cutting
Proper handling immediately after cutting is important for preserving the delicate flavor and texture of cilantro leaves. Avoid washing the leaves until you are ready to use them, as excess moisture encourages rapid spoilage. Trimming the stem ends slightly after harvesting helps the plant material absorb water.
The most effective short-term storage method is the “bouquet” technique, which treats the herb like cut flowers. Place the stems, cut-end down, in a jar or glass with about an inch of fresh water. Loosely cover the leaves with a plastic bag and refrigerate the entire setup. Changing the water every few days can maintain freshness for up to two weeks.
For long-term preservation, freezing is the preferred technique, as drying significantly diminishes the herb’s signature taste. Chop the fresh leaves finely and pack them into ice cube trays, filling the compartments about two-thirds full. Cover the chopped cilantro with a small amount of water or olive oil, then freeze the tray. These herb cubes can be transferred to a freezer bag and added directly to cooked dishes like soups and stews.