Santo is the preferred favorite among professional growers for good flavor and high yields, and we think it should be your Cilantro of choice, too! This fast-growing, very dependable variety brings you big harvests every time, and you will love its pest-fighting abilities in the vegetable patch and flower garden as well as its delicious leaves and seeds!
This annual herb has an unmistakable strong, sharp scent and taste that has become the staple ingredient in salsa and other Mexican dishes. A member of the carrot family, Cilantro Santo grows slow and steady, allowing you to keep harvesting leaves when others have already bolted to seed.
Begin picking the tender new leaves when the plant is about a month old. It is a cut-and-come-again, so harvest just what you need each time letting the plant regrow its foliage many times during the season. Keep any flowerbuds pinched off, especially from the central stem, to prolong the season of cilantro, for the leaves will lose flavor after the flowers arise. (However, at the end of the season you will want to harvest coriander seeds, so do eventually let the plant set flowers and seeds.)
After the 2- to 4-inch pale cream flower umbels have formed, allow them to go to seed. Cut and dry the heads, harvesting the seeds and using them as the spice coriander. Coriander can be used whole or ground in curries, Oriental dishes, and savory baked goods.
Direct-sow these seeds about ¼-inch deep in the late spring soil, sowing every few weeks for a longer season of harvest. Fertilize when the seedlings are a few inches high, and pinch the plant frequently to increase its branching and bushiness. If you live in a warm climate, sow again in late summer and early fall for a fall crop! 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.
Santo is the preferred favorite among professional growers for good flavor and high yields, and we think it should be your Cilantro of choice, too! This fast-growing, very dependable variety brings you big harvests every time, and you will love its pest-fighting abilities in the vegetable patch and flower garden as well as its delicious leaves and seeds!
This annual herb has an unmistakable strong, sharp scent and taste that has become the staple ingredient in salsa and other Mexican dishes. A member of the carrot family, Cilantro Santo grows slow and steady, allowing you to keep harvesting leaves when others have already bolted to seed.
Begin picking the tender new leaves when the plant is about a month old. It is a cut-and-come-again, so harvest just what you need each time letting the plant regrow its foliage many times during the season. Keep any flowerbuds pinched off, especially from the central stem, to prolong the season of cilantro, for the leaves will lose flavor after the flowers arise. (However, at the end of the season you will want to harvest coriander seeds, so do eventually let the plant set flowers and seeds.)
After the 2- to 4-inch pale cream flower umbels have formed, allow them to go to seed. Cut and dry the heads, harvesting the seeds and using them as the spice coriander. Coriander can be used whole or ground in curries, Oriental dishes, and savory baked goods.
Direct-sow these seeds about ¼-inch deep in the late spring soil, sowing every few weeks for a longer season of harvest. Fertilize when the seedlings are a few inches high, and pinch the plant frequently to increase its branching and bushiness. If you live in a warm climate, sow again in late summer and early fall for a fall crop! 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.