Cruiser Cilantro

Cilantro, also known as coriander or Chinese parsley, is a leafy green herb that grows in cool weather and is commonly used in cooking, particularly in Mexican, Asian, and Middle Eastern cuisine. It has a distinct, pungent aroma and a refreshing, citrusy flavor with hints of sweetness and spice. Cruiser cilantro is slower to bolt than other varieties.

 

Cilantro leaves are delicate and feathery with a bright green color and can be used either fresh or dried. The seeds of the cilantro plant are also used in cooking and are known as coriander seeds, which have a slightly different flavor than the leaves.

 

Cilantro is rich in nutrients and antioxidants, and has been traditionally used for medicinal purposes to aid digestion, reduce inflammation, and lower cholesterol levels.

 

 

55 days to harvest

30 seeds per pack

• Location: Cilantro prefers a partially sunny location with well-draining soil. It can also be grown in a partially shaded area.

• Prepare the soil: Cilantro grows best in soil that is rich in organic matter. Before planting, add compost or aged manure to the soil to improve its fertility.

• Plant the seeds: Cilantro can be grown from seeds. Plant the seeds about 1/4 inch deep and 1 inch apart in rows that are spaced about 12 inches apart.

• Water regularly: Cilantro needs regular watering to thrive. Keep the soil moist, but not waterlogged.

• Fertilize: Cilantro benefits from a balanced fertilizer once a month to help promote healthy growth.

• Harvest: Cilantro can be harvested once the plants reach a height of 4-6 inches. Cut the leaves from the outside of the plant, leaving the center leaves to continue growing.

• Repeat: Cilantro is an annual plant, so it will need to be replanted each year. You can extend your harvest by planting new seeds every few weeks throughout the growing season.