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Cilantro/Coriander — Coriandrum sativum

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Cilantro/Coriander — Coriandrum sativum

layout: base.njk title: Cilantro/Coriander description: Growing Cilantro/Coriander in West Virginia (Zone 6b/7a) category: herb

Type: Annual (self-seeds readily)
Family: Apiaceae (Carrot/Parsley family)
Sun: Full sun to partial shade (afternoon shade in summer)
Water: Moderate
Soil pH: 6.2-6.8
Hardiness: Zones 2-11 (grown as annual, self-seeds)

Quick Reference: See detailed growing information below

🌱 Expected Yield

  • Per plant: ¼-½ lb leaves (cilantro); 2-4 tbsp seeds (coriander)
  • Per patch (10'x10'): 5-8 lbs leaves, ½-1 lb seeds (succession planted)
  • Lifespan: Annual—completes life cycle in one season. Self-seeds readily.

🏺 Heirloom Varieties (5-10+)

'Santo' Cilantro

  • Source: Johnny's Selected Seeds, Burpee, Park Seed
  • Notes: Most common variety. Slow-bolt selection. Productive. Reliable. Standard for market growers.

'Leisure' Cilantro

  • Source: Johnny's Selected Seeds, Baker Creek
  • Notes: Very slow-bolt. Extended harvest window. Large leaves. Good for warm climates.

'Calypso' Cilantro

  • Source: Johnny's Selected Seeds, high tunnels
  • Notes: Hybrid. Extremely slow-bolt. Uniform growth. Good for greenhouse/hoop house production.

'Long Standing' Cilantro

  • Source: Seed Savers Exchange, Baker Creek
  • Notes: Heirloom selection. Delays flowering. Traditional variety. Vigorous.

'Costa Rica' Cilantro

  • Source: Baker Creek, tropical collections
  • Notes: Heat-tolerant. Large leaves. From Central America. Good for southern zones.

'Vietnamese' Cilantro

  • Source: Asian seed exchanges
  • Notes: Stronger flavor (more aldehyde compounds). Heat-tolerant. Preferred by Vietnamese cooks.

'Cuban' Cilantro

  • Source: Caribbean seed networks
  • Notes: Very heat-tolerant. Large plant. Strong flavor. Tropical adaptation.

'Coriander' (Seed Production Type)

  • Source: Indian seed exchanges, Baker Creek
  • Notes: Selected for seed production rather than leaves. Bolts quickly. Large seed heads. High coriander yield.

'Moroccan' Coriander

  • Source: North African collections
  • Notes: Large seeds, strong flavor. Used in Moroccan cuisine (ras el hanout). Heat-tolerant.

'Indian' Coriander (DHANIA)

  • Source: Indian seed exchanges, Baker Creek
  • Notes: Called "dhania" in Hindi. Both leaves and seeds used. Aromatic seeds. Essential to Indian cuisine.

📜 Cultural History & Domestication

Domesticated: Ancient Mediterranean/Middle East, 7,000+ years ago

Archaeological Evidence: One of oldest spices. Seeds found in Pre-Pottery Neolithic B sites (6,000 BCE) in Israel. Mentioned in Egyptian papyri (1,500 BCE).

Historical Record: - Ancient Egypt: Coriander in tombs (including Tutankhamun, 1,323 BCE). Used medicinally and culinarily. - Ancient Greece: Mentioned by Aristophanes (400s BCE). Used to mask bad wine. - Ancient Rome: Apicius (1st century CE) used coriander extensively. Romans spread it across Europe. - Name origin: Greek "koris" = bedbug (crushed seeds据说 smell bug-like to some) - Medieval Europe: Grown in monastery gardens. Seeds used to preserve meat. - Victorian England: Coriander seed popular in baking (cakes, biscuits) - Brought to Americas by Spanish colonists (1500s) - Indian subcontinent: Coriander (dhania) fundamental spice for 4,000+ years - Chinese medicine: Coriander seed used for digestive issues, measles

Cultural Significance: - Biblical reference: Manna described as "like coriander seed, white" (Exodus 16:31) - Sanskrit name "dhanyaka" = "the fragrant one" - Traditional medicine: Digestive aid, treats anxiety, insomnia - Indian cuisine: Essential in curry powders, garam masala - Mexican cuisine: Cilantro leaves essential in salsa, guacamole, tacos - Soap debate: Genetic variation makes cilantro taste "soapy" to 10-20% of people (OR6A2 gene) - Symbol of longevity in Chinese culture - Persian tradition: Coriander seeds in wine for flavor and preservation

🌾 Seed Saving / Propagation

  • Seed method: Plants send up lacy flower stalks (umbels) with white/pink flowers. Seeds form in pairs (coriander). Harvest when brown and dry. Thresh to separate from husks.
  • Isolation: 2+ miles (insect-pollinated, crosses with other coriander varieties)
  • Viability: 5-7 years
  • Special notes: Easy self-seeder. Allow plants to flower and drop seed. Seedlings appear fall or spring. No special treatment needed. Harvest seeds by cutting seed heads, placing in paper bag, shaking. Seeds store whole or ground. Ground coriander loses flavor quickly—grind fresh.