Cilantro, Slow Bolt

Plant produces very pungent leaves and seeds.  Used in seasoning pickles and meats.  Excellent  in Mexican, Chinese, and Latin American Dishes.  The spice, coriander is the plant’s mature, dried seeds – a staple of Indian cooking.  Plant seeds ½” deep.  Plant every 3 to 4 weeks for continuous supply.  Harvest cilantro leaves by cutting stems near ground level.  Approx. 100 untreated seeds.

*Seeds are from the previous year’s harvest.