Description: Cilantro, sometimes called Chinese parsley, is the fresh leaves of the coriander plant. The name cilantro comes from the Spanish for coriander. Coriander is the savory spice made from the seeds. Both are used extensively in many kinds of ethnic food, notably Indian, Mexican and Chinese. Cilantro does not keep fresh for more than a week or two, but leaves and seeds can be dried for later use. Nutrients: vitamins A, C, K, folate, potassium, manganese.

Guidelines: Growing: A moderately frost tolerant annual that can be succession planted spring through fall for a continuous supply. Very easy to grow by direct seed or transplant in full sun or partial shade. Does fine with evenly most soils and can withstand dry periods once established. Cilantro will self-seed if left to flower. Plant seeds: 1/4" deep with 1" between seeds, in rows 12" apart. Soil Temp: 55-85?F. Days to Emergence: 5-17. Thin To/Mature Plant Spacing: 3-4" Seeds/Oz: 2100. Seed Wt./100' Row: 1-2oz. Days to Harvest: 35-50. Seed Viability: 6 years. Companions: Basil, Lettuce, Nasturtiums, Tomato.

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