Cilantro (Coriandrum sativum) is a short-lived annual herb with bright green, feathery, flat leaves that look very similar to flat-leaved parsley. Leaves can be harvested at will after they grow to a mature size and then continuously as needed. The flavor of cilantro compliments many Latin American, Indian and Asian dishes and is a great [&#8230;]

<figure id="attachment_8420" aria-describedby="caption-attachment-8420" style="width: 300px" class="wp-caption alignleft"><a href="http://extadmin.ifas.ufl.edu/nwdistrictmedia/ph-gardening/2017/11/cilantro-Howard-F.-Schwartz-Colorado-State-University-Bugwood.org_.jpg"><img decoding="async" fetchpriority="high" class="size-medium wp-image-8420 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="" width="300" height="202" data-src="http://extadmin.ifas.ufl.edu/nwdistrictmedia/ph-gardening/2017/11/cilantro-Howard-F.-Schwartz-Colorado-State-University-Bugwood.org_-300x202.jpg"></a><figcaption id="caption-attachment-8420" class="wp-caption-text">Cilantro ready for harvest. Photo credit: Howard F. Schwartz, Colorado State University, Bugwood.org</figcaption></figure>
<p>Cilantro <em>(Coriandrum sativum)</em> is a short-lived annual herb with bright green, feathery, flat leaves that look very similar to flat-leaved parsley. Leaves can be harvested at will after they grow to a mature size and then continuously as needed. The flavor of cilantro compliments many Latin American, Indian and Asian dishes and is a great addition to salads. The ripe seeds are known as coriander and used as a spice.</p>
<p>Maybe some of you have grown cilantro, harvested a time or two and then watched in horror as it quickly flowered, went to seed and died. Me, too. This scenario most likely happened in the warm summer months. Hot weather and long days stimulate this annual herb to quickly complete its life cycle. When temperatures increase, it causes plants to bolt which is a sudden switch to producing flowers and seeds, often on tall stalks. After cilantro bolts, the leaves become smaller and less palatable.</p>
<figure id="attachment_8421" aria-describedby="caption-attachment-8421" style="width: 300px" class="wp-caption alignright"><a href="http://extadmin.ifas.ufl.edu/nwdistrictmedia/ph-gardening/2017/11/cilantro-blooms-Howard-F.-Schwartz-Colorado-State-University-Bugwood.org_.jpg"><img decoding="async" class="size-medium wp-image-8421 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="" width="300" height="197" data-src="http://extadmin.ifas.ufl.edu/nwdistrictmedia/ph-gardening/2017/11/cilantro-blooms-Howard-F.-Schwartz-Colorado-State-University-Bugwood.org_-300x197.jpg"></a><figcaption id="caption-attachment-8421" class="wp-caption-text">Cilantro bolting and blooming. Photo credit: Howard F. Schwartz, Colorado State University, Bugwood.org</figcaption></figure>
<p>The solution is to grow cilantro in the fall and winter. The cooler weather encourages more leafy growth, so you can harvest the leaves for a longer period of time. The warmer weather in the spring will bring flowers, and then seeds to start next autumn’s planting. Collect the seeds and store for planting the following season.</p>
<p>Start cilantro in your garden from seed or transplants. A benefit of growing from seed is that a few seeds can be sown every two weeks to extend your harvest season. Like most herbs, cilantro likes rich, well-drained soils, regular moisture and full or part sun. If the weather is getting warmer, full sun in the morning with some afternoon shade will help keep the herb cooler and less likely to bolt.</p>
<p>For more information:</p>
<p><a href="http://edis.ifas.ufl.edu/pdffiles/VH/VH02000.pdf">Herbs in the Florida Garden</a></p>
<p><a href="http://edis.ifas.ufl.edu/pdffiles/VH/VH02600.pdf">Seeding the Garden</a></p>
<p>&nbsp;</p>


Cilantro ready for harvest. Photo credit: Howard F. Schwartz, Colorado State University, Bugwood.org
Cilantro (Coriandrum sativum) is a short-lived annual herb with bright green, feathery, flat leaves that look very similar to flat-leaved parsley. Leaves can be harvested at will after they grow to a mature size and then continuously as needed. The flavor of cilantro compliments many Latin American, Indian and Asian dishes and is a great addition to salads. The ripe seeds are known as coriander and used as a spice.
Maybe some of you have grown cilantro, harvested a time or two and then watched in horror as it quickly flowered, went to seed and died. Me, too. This scenario most likely happened in the warm summer months. Hot weather and long days stimulate this annual herb to quickly complete its life cycle. When temperatures increase, it causes plants to bolt which is a sudden switch to producing flowers and seeds, often on tall stalks. After cilantro bolts, the leaves become smaller and less palatable.
Cilantro bolting and blooming. Photo credit: Howard F. Schwartz, Colorado State University, Bugwood.org
The solution is to grow cilantro in the fall and winter. The cooler weather encourages more leafy growth, so you can harvest the leaves for a longer period of time. The warmer weather in the spring will bring flowers, and then seeds to start next autumn’s planting. Collect the seeds and store for planting the following season.
Start cilantro in your garden from seed or transplants. A benefit of growing from seed is that a few seeds can be sown every two weeks to extend your harvest season. Like most herbs, cilantro likes rich, well-drained soils, regular moisture and full or part sun. If the weather is getting warmer, full sun in the morning with some afternoon shade will help keep the herb cooler and less likely to bolt.
For more information:
Herbs in the Florida Garden
Seeding the Garden

Cilantro (Coriandrum sativum) is a short-lived annual herb with bright green, feathery, flat leaves that look very similar to flat-leaved parsley. Leaves can be harvested at will after they grow to a mature size and then continuously as needed. The flavor of cilantro compliments many Latin American, Indian and Asian dishes and is a great […]

Cilantro – Great for Cool Season Gardening

As our night-time temperatures cool down in fall, I am always pleasantly surprised at how herb plants respond. After languishing in the heat of summer, dropping leaves, and looking rather straggly, herbs take on new life and begin putting out fresh green shoots. This is a good time to prune off any old or diseased [&#8230;]

<p>As our night-time temperatures cool down in fall, I am always pleasantly surprised at how herb plants respond.  After languishing in the heat of summer, dropping leaves, and looking rather straggly, herbs take on new life and begin putting out fresh green shoots.  This is a good time to prune off any old or diseased growth to make way for the new, especially on perennials such as mint, sage, lavender, and scented geranium.</p>
<p>It’s also time to start seeding those cool season annual herbs that just don’t perform well in our hot humid summers.  Three of my favorites are cilantro, arugula, and chervil.  <span style="font-size: 1em">They grow in full- to part-sun and withstand cold temperatures. </span><span style="font-size: 1em">The seeds germinate reliably and grow quickly so get a good supply in the fall. Sow seeds at intervals to ensure continuous harvests throughout the season. Cover cilantro and chervil seeds lightly with soil but not the tiny arugula seeds.  Thin out plants that are growing too close together.</span></p>
<h6>Cilantro</h6>
<figure id="attachment_803" aria-describedby="caption-attachment-803" style="width: 261px" class="wp-caption alignright"><a href="https://blogs.ifas.ufl.edu/manateeco/files/2017/10/cilantro.jpg"><img decoding="async" class="size-full wp-image-803 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="Cilantro leaves and seeds" width="261" height="193" data-src="https://blogs.ifas.ufl.edu/manateeco/files/2017/10/cilantro.jpg"></a><figcaption id="caption-attachment-803" class="wp-caption-text">Cilantro leaves and seeds. Photo courtesy of Iowa State University Extension</figcaption></figure>
<p>Cilantro is similar to parsley in appearance but the taste and aroma are altogether different.  People tend to either love or hate its distinctive flavor.  Coriander is the seed of this plant.  If you are growing cilantro for its leafy greens, look for a slow-bolt variety that takes longer to flower.  This herb is essential for fruit- or tomato-based fresh salsas, and it will really perk up bottled salsas.  Use it toward the end of cooking in rice, soups, curries, stir fry, and Asian noodle dishes.  For those who crave cilantro in summertime, try growing culantro, a shade-loving tropical herb very different in appearance but with the same flavor.</p>
<h6>Arugula</h6>
<p>Although most often found in salad mixes, arugula adds flavor soups, pasta, and sauces.  Try substituting it for the basil in your favorite pesto recipe.  Arugula (also known as rocket or roquette) has a nutty, peppery flavor which strengthens as the plant gets older.  The white flowers are also very tasty.</p>
<h6>Chervil</h6>
<p>Chervil is called the French parsley; it is more popular in Europe than in our country.  Its delicate fern-like leaves have a mild anise flavor.  It is one of the ingredients in <em>fines herbes</em> (along with tarragon, chives and parsley), a blend often combined with butter or used in sauces.  Chervil also pairs well with eggs, light soups, fish, and chicken.</p>
<p>These herbs are prone to attack by aphids even in cool weather.  Check under the leaves regularly and spray with insecticidal soap if needed.  Soaps work well on aphids but do not harm the beneficial aphid predators such as lady beetles, wasps, and lacewings.  Several applications may be needed.</p>
<p>For more information on growing herbs in Florida, visit <a href="http://edis.ifas.ufl.edu/vh020">http://edis.ifas.ufl.edu/rh020.</a></p>


As our night-time temperatures cool down in fall, I am always pleasantly surprised at how herb plants respond.  After languishing in the heat of summer, dropping leaves, and looking rather straggly, herbs take on new life and begin putting out fresh green shoots.  This is a good time to prune off any old or diseased growth to make way for the new, especially on perennials such as mint, sage, lavender, and scented geranium.
It’s also time to start seeding those cool season annual herbs that just don’t perform well in our hot humid summers.  Three of my favorites are cilantro, arugula, and chervil.  They grow in full- to part-sun and withstand cold temperatures. The seeds germinate reliably and grow quickly so get a good supply in the fall. Sow seeds at intervals to ensure continuous harvests throughout the season. Cover cilantro and chervil seeds lightly with soil but not the tiny arugula seeds.  Thin out plants that are growing too close together.
Cilantro
Cilantro leaves and seeds. Photo courtesy of Iowa State University Extension
Cilantro is similar to parsley in appearance but the taste and aroma are altogether different.  People tend to either love or hate its distinctive flavor.  Coriander is the seed of this plant.  If you are growing cilantro for its leafy greens, look for a slow-bolt variety that takes longer to flower.  This herb is essential for fruit- or tomato-based fresh salsas, and it will really perk up bottled salsas.  Use it toward the end of cooking in rice, soups, curries, stir fry, and Asian noodle dishes.  For those who crave cilantro in summertime, try growing culantro, a shade-loving tropical herb very different in appearance but with the same flavor.
Arugula
Although most often found in salad mixes, arugula adds flavor soups, pasta, and sauces.  Try substituting it for the basil in your favorite pesto recipe.  Arugula (also known as rocket or roquette) has a nutty, peppery flavor which strengthens as the plant gets older.  The white flowers are also very tasty.
Chervil
Chervil is called the French parsley; it is more popular in Europe than in our country.  Its delicate fern-like leaves have a mild anise flavor.  It is one of the ingredients in fines herbes (along with tarragon, chives and parsley), a blend often combined with butter or used in sauces.  Chervil also pairs well with eggs, light soups, fish, and chicken.
These herbs are prone to attack by aphids even in cool weather.  Check under the leaves regularly and spray with insecticidal soap if needed.  Soaps work well on aphids but do not harm the beneficial aphid predators such as lady beetles, wasps, and lacewings.  Several applications may be needed.
For more information on growing herbs in Florida, visit http://edis.ifas.ufl.edu/rh020.

As our night-time temperatures cool down in fall, I am always pleasantly surprised at how herb plants respond. After languishing in the heat of summer, dropping leaves, and looking rather straggly, herbs take on new life and begin putting out fresh green shoots. This is a good time to prune off any old or diseased […]

Three Cool Season Herbs to Start in Fall

Cilantro or coriander (Coriandrum sativum) can be grown as an alternative crop which can be grown alongside your collard greens this winter. Coriander was named after the bedbug emitting the same odor, and it is commonly named cilantro. It originated in southern Europe and reached other areas centuries ago, including the hanging gardens of Babylon. [&#8230;]

<figure id="attachment_245" aria-describedby="caption-attachment-245" style="width: 368px" class="wp-caption alignright"><img decoding="async" loading="lazy" class=" wp-image-245" src="https://blogs.ifas.ufl.edu/hardeeco/files/2017/10/Cilantro-2.jpg" alt="Photo credit: Jonael Bosques, UF/IFAS" width="368" height="245" /><figcaption id="caption-attachment-245" class="wp-caption-text">Fresh cilantro leaves. Photo credit: Jonael Bosques, UF/IFAS Extension Hardee County.</figcaption></figure>
<p>Cilantro or coriander (<em>Coriandrum sativum</em>) can be grown as an alternative crop which can be grown alongside your collard greens this winter.</p>
<p>Coriander was named after the bedbug emitting the same odor, and it is commonly named cilantro. It originated in southern Europe and reached other areas centuries ago, including the hanging gardens of Babylon. Ancient Sanskrit texts, Egyptian papyrus records, and the Bible all mention coriander. The Chinese believed it imparted immortality, and it was used in love potions in the Middle Ages.</p>
<p>This plant is a member of the carrot family, native to the Mediterranean region. Cilantro is the most used herb on a worldwide basis. Both the leaf and the seed is used in the kitchen to add flavor. The seed is known as coriander while the leaf is known as cilantro. The foliage is finely divided and looks like parsley but has an exceptional sweet-musky flavor. Cilantro is a very versatile herb used in Oriental, Caribbean, Italian, and Mexican cooking. It is sometimes known as Mexican or Chinese parsley.</p>
<p>The flat clusters of pale pink flowers produced during the summer ripen into the sweetly aromatic coriander seed. However, fresh seeds have an unpleasant taste and aroma. Drying the seed removes the unpleasant odors.</p>
<p>The round, tiny seeds actually grow more fragrant with storage. The seeds also contain an essential oil called coriander oil or coriandrol.</p>
<figure id="attachment_246" aria-describedby="caption-attachment-246" style="width: 385px" class="wp-caption alignleft"><img decoding="async" loading="lazy" class=" wp-image-246" src="https://blogs.ifas.ufl.edu/hardeeco/files/2017/10/Cilantro-1.jpg" alt="" width="385" height="411" /><figcaption id="caption-attachment-246" class="wp-caption-text">Cilantro growing on home hydroponic system. Photo credit: Jonael Bosques, UF/IFAS Extension Hardee County.</figcaption></figure>
<h5><strong> </strong><strong>Cultivars</strong></h5>
<ul>
<li>Long Standing</li>
<li>Slo Bolt</li>
<li>Leisure</li>
<li>Costa Rica</li>
<li>California</li>
<li>Lemon</li>
<li>Delfino</li>
<li>Moroccan</li>
</ul>
<p>&nbsp;</p>
<h3><strong>Climatic Requirements</strong></h3>
<p>Cilantro can be grown under a wide range on climatic conditions. During summer months, the crop matures in 40 to 45 days. Hot weather causes cilantro to bolt quickly and reduces the development of foliage. Temperatures from 50 to 85°F provide optimal growing conditions. Cilantro tolerates light frost.</p>
<h3><strong>Planting</strong></h3>
<p>Cilantro can be planted during the fall winter and early spring months in Florida. For best germination you can soak the seeds overnight in water while placing them in the refrigerator if the night temperatures are above 60°F. If night time temperatures are cooler, sow the seeds directly on the ground in humid soil. One plant will yield two cuttings before maturing. For a continuous supply, sow every week through the summer. Cilantro performs best in moist, well-drained soils. If you desire to harvest coriander (the seeds), let the plant flower after the first cutting.</p>
<h3><strong>Seeding</strong></h3>
<p>Depending on the desired plant population, 25 to 100 lbs per acre of seed are used. After germination, thin seedlings to 6 to 8</p>
<figure id="attachment_247" aria-describedby="caption-attachment-247" style="width: 247px" class="wp-caption alignright"><img decoding="async" loading="lazy" class=" wp-image-247" src="https://blogs.ifas.ufl.edu/hardeeco/files/2017/10/f337a2fe16ebdd5c22a6b290350e4834-coriander-powder-coriander-cilantro.jpg" alt="" width="247" height="197" /><figcaption id="caption-attachment-247" class="wp-caption-text">Cilantro seeds, also known as coriander. Photo credit: Seedguides.info</figcaption></figure>
<p>inches apart. Leave 15 inches between each row. Sow seed between 1/4 to 1/2 inch deep.</p>
<p>&nbsp;</p>
<h3><strong>Diseases and Insect Susceptibility </strong></h3>
<p>Cilantro is susceptible to bacterial leaf spot (caused by <em>Pseudomonas syringae</em>). Neem oil seems to stop the spread of this bacteria.</p>
<p>Common insects that can hurt your cilantro crop include:</p>
<ul>
<li><a href="https://edis.ifas.ufl.edu/pdffiles/IN/IN26200.pdf">Beet armyworm</a>
<p><figure id="attachment_248" aria-describedby="caption-attachment-248" style="width: 338px" class="wp-caption alignnone"><img decoding="async" loading="lazy" class="wp-image-248 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="" width="338" height="202" data-src="https://blogs.ifas.ufl.edu/hardeeco/files/2017/10/beet_armyworm03.jpg"><figcaption id="caption-attachment-248" class="wp-caption-text">Beet Armyworm (Spodoptera exigua). Photo credit: John Capinera, University of Florida.</figcaption></figure></li>
<li><a href="http://edis.ifas.ufl.edu/pdffiles/IN/IN27300.pdf">Cabbage looper</a>
<p><figure id="attachment_249" aria-describedby="caption-attachment-249" style="width: 342px" class="wp-caption alignnone"><img decoding="async" loading="lazy" class=" wp-image-249" src="https://blogs.ifas.ufl.edu/hardeeco/files/2017/10/cabbage_looper02.jpg" alt="" width="342" height="205" /><figcaption id="caption-attachment-249" class="wp-caption-text">Cabbage Looper (Trichoplusia ni). Photo credit: John L. Capinera, University of Florida.</figcaption></figure></li>
<li><a href="http://edis.ifas.ufl.edu/pdffiles/IN/IN37900.pdf">Green peach aphid</a>
<p><figure id="attachment_250" aria-describedby="caption-attachment-250" style="width: 342px" class="wp-caption alignnone"><a href="http://edis.ifas.ufl.edu/pdffiles/IN/IN37900.pdf"><img decoding="async" loading="lazy" class="wp-image-250 " src="https://blogs.ifas.ufl.edu/hardeeco/files/2017/10/green_peach_aphid03.jpg" alt="" width="342" height="205" /></a><figcaption id="caption-attachment-250" class="wp-caption-text">Green peach aphid (Myzus persicae). Photo credit: Lyle J. Buss, University of Florida.</figcaption></figure></li>
</ul>
<p>The first two insects can be controlled with BT, carbaril or pyrethrin while the peach aphid can be controlled with pyrethrin, permethrin or azardirachtin.</p>
<p>&nbsp;</p>
<h3><strong>Harvesting</strong></h3>
<p>Cilantro can be harvested after 45 to 70 days from planting. Cut the exterior leaves once they reach 4 to 6 inches long (depending on variety), or cut the whole plant 1 to 2 inches above the soil level.</p>
<h3><strong>Postharvest Handling</strong></h3>
<p>Fresh cilantro is usually hydrocooled or iced as soon as it is ready for packing. Cooling temperature should be 33°F to 35°F while waiting for shipment. In these conditions, cilantro should have a shelf life of at least 14 days.</p>
<p>For more information on growing cilantro or other cool season greens, contact the UF/IFAS Extension Hardee County Office at <span class="baec5a81-e4d6-4674-97f3-e9220f0136c1">863-773-2164<a style="margin: 0px;border: currentColor;width: 16px;height: 16px;overflow: hidden;vertical-align: middle;float: none" title="Call: 863-773-2164" href="#"><img decoding="async" style="margin: 0px;border: currentColor;width: 16px;height: 16px;overflow: hidden;vertical-align: middle;float: none" title="Call: 863-773-2164" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" data-src="image/png;base64,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"></a></span></p>
<h4>Further Information:</h4>
<p><a href="http://gardeningsolutions.ifas.ufl.edu/plants/edibles/vegetables/cilantro.html">Gardening Solutions &#8211; Cilantro </a></p>
<p><a href="https://agrilifeextension.tamu.edu/browse/featured-solutions/gardening-landscaping/cilantro/">Texas Agrilife Extension &#8211; Growing Cilantro</a></p>
<p><a href="http://www.clemson.edu/extension/hgic/plants/pdf/hgic1311.pdf">Clemson Home and Garden Information Center &#8211; Herbs</a></p>


Fresh cilantro leaves. Photo credit: Jonael Bosques, UF/IFAS Extension Hardee County.
Cilantro or coriander (Coriandrum sativum) can be grown as an alternative crop which can be grown alongside your collard greens this winter.
Coriander was named after the bedbug emitting the same odor, and it is commonly named cilantro. It originated in southern Europe and reached other areas centuries ago, including the hanging gardens of Babylon. Ancient Sanskrit texts, Egyptian papyrus records, and the Bible all mention coriander. The Chinese believed it imparted immortality, and it was used in love potions in the Middle Ages.
This plant is a member of the carrot family, native to the Mediterranean region. Cilantro is the most used herb on a worldwide basis. Both the leaf and the seed is used in the kitchen to add flavor. The seed is known as coriander while the leaf is known as cilantro. The foliage is finely divided and looks like parsley but has an exceptional sweet-musky flavor. Cilantro is a very versatile herb used in Oriental, Caribbean, Italian, and Mexican cooking. It is sometimes known as Mexican or Chinese parsley.
The flat clusters of pale pink flowers produced during the summer ripen into the sweetly aromatic coriander seed. However, fresh seeds have an unpleasant taste and aroma. Drying the seed removes the unpleasant odors.
The round, tiny seeds actually grow more fragrant with storage. The seeds also contain an essential oil called coriander oil or coriandrol.
Cilantro growing on home hydroponic system. Photo credit: Jonael Bosques, UF/IFAS Extension Hardee County.
 Cultivars
Long Standing
Slo Bolt
Leisure
Costa Rica
California
Lemon
Delfino
Moroccan
 
Climatic Requirements
Cilantro can be grown under a wide range on climatic conditions. During summer months, the crop matures in 40 to 45 days. Hot weather causes cilantro to bolt quickly and reduces the development of foliage. Temperatures from 50 to 85°F provide optimal growing conditions. Cilantro tolerates light frost.
Planting
Cilantro can be planted during the fall winter and early spring months in Florida. For best germination you can soak the seeds overnight in water while placing them in the refrigerator if the night temperatures are above 60°F. If night time temperatures are cooler, sow the seeds directly on the ground in humid soil. One plant will yield two cuttings before maturing. For a continuous supply, sow every week through the summer. Cilantro performs best in moist, well-drained soils. If you desire to harvest coriander (the seeds), let the plant flower after the first cutting.
Seeding
Depending on the desired plant population, 25 to 100 lbs per acre of seed are used. After germination, thin seedlings to 6 to 8
Cilantro seeds, also known as coriander. Photo credit: Seedguides.info
inches apart. Leave 15 inches between each row. Sow seed between 1/4 to 1/2 inch deep.
 
Diseases and Insect Susceptibility 
Cilantro is susceptible to bacterial leaf spot (caused by Pseudomonas syringae). Neem oil seems to stop the spread of this bacteria.
Common insects that can hurt your cilantro crop include:
Beet armyworm
Beet Armyworm (Spodoptera exigua). Photo credit: John Capinera, University of Florida.
Cabbage looper
Cabbage Looper (Trichoplusia ni). Photo credit: John L. Capinera, University of Florida.
Green peach aphid
Green peach aphid (Myzus persicae). Photo credit: Lyle J. Buss, University of Florida.
The first two insects can be controlled with BT, carbaril or pyrethrin while the peach aphid can be controlled with pyrethrin, permethrin or azardirachtin.
 
Harvesting
Cilantro can be harvested after 45 to 70 days from planting. Cut the exterior leaves once they reach 4 to 6 inches long (depending on variety), or cut the whole plant 1 to 2 inches above the soil level.
Postharvest Handling
Fresh cilantro is usually hydrocooled or iced as soon as it is ready for packing. Cooling temperature should be 33°F to 35°F while waiting for shipment. In these conditions, cilantro should have a shelf life of at least 14 days.
For more information on growing cilantro or other cool season greens, contact the UF/IFAS Extension Hardee County Office at 863-773-2164
Further Information:
Gardening Solutions – Cilantro 
Texas Agrilife Extension – Growing Cilantro
Clemson Home and Garden Information Center – Herbs

Cilantro or coriander (Coriandrum sativum) can be grown as an alternative crop which can be grown alongside your collard greens this winter. Coriander was named after the bedbug emitting the same odor, and it is commonly named cilantro. It originated in southern Europe and reached other areas centuries ago, including the hanging gardens of Babylon. […]

Growing Fresh Cilantro in your Garden or Small Farm

Herbs

Hierbas

Cilantro

Commodities

<p>Section 101 of the Specialty Crops Competitiveness Act of 2004 (7 U.S.C. 1621 note),&nbsp;amended under&nbsp;<a href="http://uscode.house.gov/view.xhtml?req=specialty+crop+block+grants&amp;f=treesort&amp;fq=true&amp;num=0&amp;hl=true&amp;edition=prelim&amp;granuleId=USC-prelim-title7-section1621" target="_top">section 10010 of the Agricultural Act of 2014, Public Law 113-79</a>&nbsp;(the Farm Bill), defines specialty crops as, &ldquo;Fruits and vegetables, tree nuts, dried fruits, horticulture, and nursery crops (including floriculture)."</p>
<p>&nbsp;</p>

Cilantro

Publications

Cilantro—Coriandrum sativum L.

Weed Management in Parsley and Cilantro

Related IFAS Blog Posts

Cilantro – Great for Cool Season Gardening

Three Cool Season Herbs to Start in Fall

Growing Fresh Cilantro in your Garden or Small Farm

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Herbs

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