Cilantro<\/span><\/strong><\/h2>\n![\"\"](\"https:\/\/sandonspaldingstaging.com\/DirtDr\/wp-content\/uploads\/2025\/12\/Coriandrum_sativum--Forest-and-Kim-Starr--CC-BY.jpg\")
Coriandrum sativum<\/i> by Forest and Kim Starr, CC by 2.0<\/a><\/span><\/p>\nCOMMON NAME<\/b>: Coriander, Cilantro<\/p>\n
SCIENTIFIC NAME<\/b>: Coriandrum sativum<\/em><\/p>\nFAMILY<\/b>: Apiaceae (Umbelliferae)<\/p>\n
TYPE AND USE<\/b>: Annual with edible foliage, flowers, and seed; Very pungent.<\/p>\n
LOCATION<\/b>: Full sun to light shade<\/p>\n
![\"content_img.4680.img.jpg\"](\"https:\/\/sandonspaldingstaging.com\/DirtDr\/wp-content\/uploads\/2025\/12\/content_img.4680.img.jpg\")
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PLANTING DATES<\/b>: Sow seed after the weather starts to cool in the late summer or early fall and sow a little more seed every few weeks. Can also be planted in late winter.<\/p>\n
PLANTING METHOD<\/b>: Sow seed in the fall; thin seedlings to 1 foot. Because of their taproot, they are difficult to transplant once established.<\/p>\n
SEED EMERGENCE<\/b>: 7-21 days<\/p>\n
HARVEST TIME<\/b>: Cut the foliage any time, the flowers when they are in bloom.<\/p>\n
HEIGHT<\/b>: 24 inches<\/p>\n
![\"content_img.4681.img.bmp\"](\"https:\/\/sandonspaldingstaging.com\/DirtDr\/wp-content\/uploads\/2025\/12\/content_img.4681.img.bmp\")
\nCoriander Seeds<\/p>\n
SPREAD<\/b>: 18-24 inches<\/p>\n
FINAL SPACING<\/b>: 12-15 inches<\/p>\n
GROWTH HABITS<\/b>: Lacy herb with white flowers in late spring or early summer. Young foliage is large and flat, the growth is feathery as it matures and starts to form white or mauve flowers. Its pungent fragrance and flowers attract beneficial insects.<\/p>\n
CULTURE<\/b>: Easy to grow from seed. Need healthy, well-drained soil. Hard to transplant. Needs moderate water and fertility.<\/p>\n
TROUBLES AND SOLUTIONS<\/b>: Weevils may attack seed in storage. Store with bay leaves. Spray with garlic\/pepper tea to repel garden flea hoppers.<\/p>\n
HARVEST AND STORAGE<\/b>: Cut and use the foliage any time. Collect the seed when mature and brown. Store the seed in glass containers with natural diatomaceous earth added as a drying agent.<\/p>\n
NOTES<\/b>: Also called Chinese parsley and cilantro. Seeds are delicious to eat raw. Foliage is used fresh in salads and with various meat dishes. Roots can be used to flavor curries.<\/p>\n
Not everyone likes the taste: cilantro has a reputation of tasting like soap to some people. Following a conversation on the radio show about the possible reasons, a listener sent this article: Why Does Cilantro Taste Like Soap?<\/a> It seems there is a genetic component to this regarding a sensitivity to the organic compounds called aldehydes<\/em>. A particular olfactory receptor gene was identified during research: <\/p>\nPeople who express the gene find the smell of unsaturated aldehydes offensive. Additionally, they can’t smell the pleasant aromatic compounds.<\/p>\n
Other genes also affect the senses of smell and taste. For example, having a gene that codes for increased perception of bitterness also contributes to a dislike for cilantro.<\/p>\n
A variety of unsaturated aldehydes contribute to cilantro’s aroma and flavor. However, the terpene alcohol linalool is the one most associated with the herb.<\/p><\/blockquote>\n
The article goes into detail discussing the nature of Linalool and how it may be responsible for people disliking other herbs as well. Follow the link for a fascinating look at this taste conundrum.<\/p>\n
![\"store_products.35.img.jpg\"](\"https:\/\/sandonspaldingstaging.com\/DirtDr\/wp-content\/uploads\/2025\/12\/store_products.35.img.jpg\")
<\/p>\n
Coriandrum sativum<\/i> by Forest and Kim Starr, CC by 2.0<\/a><\/span><\/p>\n
COMMON NAME<\/b>: Coriander, Cilantro<\/p>\n
SCIENTIFIC NAME<\/b>: Coriandrum sativum<\/em><\/p>\n FAMILY<\/b>: Apiaceae (Umbelliferae)<\/p>\n TYPE AND USE<\/b>: Annual with edible foliage, flowers, and seed; Very pungent.<\/p>\n LOCATION<\/b>: Full sun to light shade<\/p>\n PLANTING DATES<\/b>: Sow seed after the weather starts to cool in the late summer or early fall and sow a little more seed every few weeks. Can also be planted in late winter.<\/p>\n PLANTING METHOD<\/b>: Sow seed in the fall; thin seedlings to 1 foot. Because of their taproot, they are difficult to transplant once established.<\/p>\n SEED EMERGENCE<\/b>: 7-21 days<\/p>\n HARVEST TIME<\/b>: Cut the foliage any time, the flowers when they are in bloom.<\/p>\n HEIGHT<\/b>: 24 inches<\/p>\n SPREAD<\/b>: 18-24 inches<\/p>\n FINAL SPACING<\/b>: 12-15 inches<\/p>\n GROWTH HABITS<\/b>: Lacy herb with white flowers in late spring or early summer. Young foliage is large and flat, the growth is feathery as it matures and starts to form white or mauve flowers. Its pungent fragrance and flowers attract beneficial insects.<\/p>\n CULTURE<\/b>: Easy to grow from seed. Need healthy, well-drained soil. Hard to transplant. Needs moderate water and fertility.<\/p>\n TROUBLES AND SOLUTIONS<\/b>: Weevils may attack seed in storage. Store with bay leaves. Spray with garlic\/pepper tea to repel garden flea hoppers.<\/p>\n HARVEST AND STORAGE<\/b>: Cut and use the foliage any time. Collect the seed when mature and brown. Store the seed in glass containers with natural diatomaceous earth added as a drying agent.<\/p>\n NOTES<\/b>: Also called Chinese parsley and cilantro. Seeds are delicious to eat raw. Foliage is used fresh in salads and with various meat dishes. Roots can be used to flavor curries.<\/p>\n Not everyone likes the taste: cilantro has a reputation of tasting like soap to some people. Following a conversation on the radio show about the possible reasons, a listener sent this article: Why Does Cilantro Taste Like Soap?<\/a> It seems there is a genetic component to this regarding a sensitivity to the organic compounds called aldehydes<\/em>. A particular olfactory receptor gene was identified during research: <\/p>\n People who express the gene find the smell of unsaturated aldehydes offensive. Additionally, they can’t smell the pleasant aromatic compounds.<\/p>\n Other genes also affect the senses of smell and taste. For example, having a gene that codes for increased perception of bitterness also contributes to a dislike for cilantro.<\/p>\n A variety of unsaturated aldehydes contribute to cilantro’s aroma and flavor. However, the terpene alcohol linalool is the one most associated with the herb.<\/p><\/blockquote>\n The article goes into detail discussing the nature of Linalool and how it may be responsible for people disliking other herbs as well. Follow the link for a fascinating look at this taste conundrum.<\/p>\n<\/p>\n
\nCoriander Seeds<\/p>\n <\/p>\n