Just 12 to 18 inches high and wide, this powerhouse concentrates all its energy on producing masses of flavorful leaves. The more you cut, the quicker new ones arise, for a longer-than-ever season of delicious eating!
Technically Calypso is the replacement for the old favorite Jantar, but it goes far beyond Jantar in uniformity, yields, and resistance to bolting. You're going to love it!
Cilantro is used in Mexican, Thai, Chinese, and Indian cooking. It is a staple of great Salsa, with a very spicy bite that complements the acidity of Tomatoes and limes nicely. Pick fresh leaves all summer long! And Coriander is a fragrant spice widely used in Middle Eastern and Indian cuisine. Fresh Cilantro and Coriander from your garden are infinitely more aromatic and flavorful than most store-bought versions, so consider adding it to your vegetable garden this season!
Give Calypso full sunshine and any moist, well-drained garden soil. Hold off on fertilizers that contain nitrogen, which could reduce the flavor of the leaves and seeds. This is a very quick-growing herb, setting leaves that can be harvested just 4 to 5 weeks after sowing the seed! Pkt is 100 seeds.
These 12-30 inch tall plants are grown for their aromatic foliage termed “Cilantro” and their seeds termed “Coriander.” The juvenile, broad, toothed, soft green, aromatic leaves can be harvested at any time for fresh use in salsa, salads, soups, and as a seasoning in many ethnic dishes. Avoid using the adult, thinly divided, lacy leaves. Umbels of tiny, white or pale pink flowers appear in the summer. They are followed in late summer by the sweetly aromatic seeds. Harvest the seeds when they turn brown. To collect the seeds, cut the stem and shake it upside down in a bag. The seeds are used in curries and other ethnic dishes
Superior Germination Through Superior Science
First of all, we have humidity- and temperature-controlled storage, and we never treat any of our seeds with chemicals or pesticides. Nor do we ever sell GMO's (genetically modified seeds), so you always know the products you're buying from us are natural as well as safe for you and the environment.
Superior Standards - University Inspected
Hand Packed By Experienced Technicians
Park Seed has been handling and packing vegetable and flower seeds for 145 years, a history that has given us a great understanding of how each variety should be cared for and maintained throughout every step of theprocess, from collection to shipping.
When packing our seeds, the majority are actually done by hand (with extreme care!), and we often over-pack them, so you're receiving more than the stated quantity.
The Park Seed Gold Standard
Heirloom Seeds are open-pollinated -- they are not hybrids. You can gather and save heirloom seed from year to year and they will grow true to type every year, so they can be passed down through generations. To be considered an heirloom, a variety would have to be at least from the 1940's and 3 generations old (many varieties are much older -- some 100 years or more!).
Hybrid seed are the product of cross-pollination between 2 different parent plants, resulting in a new plant/seed that is different from the parents. Unlike Heirloom seed, hybrid seed need to be re-purchased new every year (and not saved). They usually will not grow true to type if you save them, but will revert to one of the parents they were crossed with and most likely look/taste different in some way.
Just 12 to 18 inches high and wide, this powerhouse concentrates all its energy on producing masses of flavorful leaves. The more you cut, the quicker new ones arise, for a longer-than-ever season of delicious eating!
Technically Calypso is the replacement for the old favorite Jantar, but it goes far beyond Jantar in uniformity, yields, and resistance to bolting. You're going to love it!
Cilantro is used in Mexican, Thai, Chinese, and Indian cooking. It is a staple of great Salsa, with a very spicy bite that complements the acidity of Tomatoes and limes nicely. Pick fresh leaves all summer long! And Coriander is a fragrant spice widely used in Middle Eastern and Indian cuisine. Fresh Cilantro and Coriander from your garden are infinitely more aromatic and flavorful than most store-bought versions, so consider adding it to your vegetable garden this season!
Give Calypso full sunshine and any moist, well-drained garden soil. Hold off on fertilizers that contain nitrogen, which could reduce the flavor of the leaves and seeds. This is a very quick-growing herb, setting leaves that can be harvested just 4 to 5 weeks after sowing the seed! Pkt is 100 seeds.
These 12-30 inch tall plants are grown for their aromatic foliage termed “Cilantro” and their seeds termed “Coriander.” The juvenile, broad, toothed, soft green, aromatic leaves can be harvested at any time for fresh use in salsa, salads, soups, and as a seasoning in many ethnic dishes. Avoid using the adult, thinly divided, lacy leaves. Umbels of tiny, white or pale pink flowers appear in the summer. They are followed in late summer by the sweetly aromatic seeds. Harvest the seeds when they turn brown. To collect the seeds, cut the stem and shake it upside down in a bag. The seeds are used in curries and other ethnic dishes
Superior Germination Through Superior Science
First of all, we have humidity- and temperature-controlled storage, and we never treat any of our seeds with chemicals or pesticides. Nor do we ever sell GMO's (genetically modified seeds), so you always know the products you're buying from us are natural as well as safe for you and the environment.
Superior Standards - University Inspected
Hand Packed By Experienced Technicians
Park Seed has been handling and packing vegetable and flower seeds for 145 years, a history that has given us a great understanding of how each variety should be cared for and maintained throughout every step of theprocess, from collection to shipping.
When packing our seeds, the majority are actually done by hand (with extreme care!), and we often over-pack them, so you're receiving more than the stated quantity.
The Park Seed Gold Standard
Heirloom Seeds are open-pollinated -- they are not hybrids. You can gather and save heirloom seed from year to year and they will grow true to type every year, so they can be passed down through generations. To be considered an heirloom, a variety would have to be at least from the 1940's and 3 generations old (many varieties are much older -- some 100 years or more!).
Hybrid seed are the product of cross-pollination between 2 different parent plants, resulting in a new plant/seed that is different from the parents. Unlike Heirloom seed, hybrid seed need to be re-purchased new every year (and not saved). They usually will not grow true to type if you save them, but will revert to one of the parents they were crossed with and most likely look/taste different in some way.