Cilantro bolting is a common occurrence where the plant rapidly transitions its energy from producing edible foliage to generating flowers and seeds. This shift is a natural biological response, often triggered by increasing daytime temperatures or the plant reaching full maturity. Bolting represents the completion of the plant’s life cycle, moving it toward reproduction rather than continued leafy growth. This process is not a failure, but rather a normal stage that offers an opportunity to harvest a different culinary product.
Utilizing the Remaining Leaves
Once the plant begins to bolt, the chemical composition of the remaining foliage changes significantly, resulting in a distinctly unpleasant flavor. The production of certain compounds can cause the leaves to taste soapy or intensely bitter, making them undesirable for fresh consumption. A taste-test is highly recommended before using any remaining leaves, as the intensity of the flavor change can vary between individual plants.
The new, smaller, and more feathery leaves that develop higher up on the stalk are usually the first affected by this taste degradation. Older, larger leaves lower on the plant may retain a more familiar flavor for a short time. Any salvageable leaves should be harvested and used immediately, as the flavor will continue to worsen as the plant dedicates more resources to seed production.
Harvesting Coriander Seed
The primary yield from a bolted cilantro plant is coriander, the spice derived from the plant’s dried seeds. After the flowers fade, small, round, green seed pods will begin to form along the stems. These pods must be allowed to mature on the plant, gradually transitioning from bright green to a pale tan or light brown color.
The stalks should be cut when the majority of the seeds are light brown, but before the pods are completely dry and begin to shatter. Cutting the stalks prematurely results in immature seeds that lack flavor, but waiting too long risks the seeds dropping directly into the soil. Harvest the entire stalk in the early morning to minimize seed loss from shattering.
To complete the drying process, bundle the harvested stalks loosely and hang them upside down in a warm, dry, and well-ventilated location. Placing a paper bag, secured loosely around the seed heads, is an effective method for catching any seeds that naturally fall off during the next one or two weeks of drying. Once the seeds are fully dry, they can be easily separated from the surrounding chaff by gently rubbing them between your hands. The cleaned seeds should be stored whole in an airtight container away from light and heat to preserve their aromatic oils.
Managing the Plant and Preparing for the Next Crop
After harvesting the stalks for the seeds, the spent plant needs to be addressed to prepare the garden space for new planting. The simplest way to remove the cilantro is to cut the main stem at the soil line, leaving the roots to decompose naturally and add organic matter. Alternatively, the entire plant, including the roots, can be pulled out to ensure a clear plot for the next crop.
Allowing a few seed pods to fully mature and drop naturally can lead to volunteer cilantro plants, which will sprout when conditions become favorable. Gardeners seeking a continuous supply of fresh foliage should implement succession planting by sowing small batches of seeds every two to three weeks. Providing partial afternoon shade and maintaining consistently moist soil conditions helps to delay the onset of premature bolting. These practices maximize the time the plant remains in its leafy growth stage.