Common Name: Cilantro/Coriander
Botanical Name: Coriandrum sativum
Type: Annual
Height: 1.5 – 2 ft.
Width: 1 – 1.5 ft.
Habit: Mounding
Flower: White to pink to pale lavender
Bloom Season: Seasonal
Foliage: Finely-divided upper leaves are fern-like. Broad-lobed lower leaves resemble those of Italian parsley
Flavor: Strong flavor, with citrus overtones
Fragrance: Fragrant leaves
Sun: Full sun to part shade
Soil: Rich, moist
Water: Medium
Culinary Uses: Salads, salsas, meats, eggs, sauces & soups
Garden Uses: Herb garden, butterfly garden, containers
Medicinal Uses: Antispasmodic, carminative, stomachic Other Uses: Swallowtail butterfly larvae feed on plant leaves
Harvesting: For cilantro, leaves should be harvested just before the plants start to flower when the flavor is at its peak. Cut back liberally to prevent from going to seed or allow to go to seed for use as coriander.
AKA; Chinese parsley, dhania
Attracts: Swallowtail butterfly larvae
Information provided on the traditional uses and properties of herbs are for educational use only, and is not intended as medical advice.
You should always check with your health care practitioner before self-administering herbs
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