Coriandrum sativum
Cilantro is our favorite culinary herb! Fresh leaves are used as a garnish for soups, salads, fish & coconut dishes. The seed is called coriander and is ground or eaten whole in curries, soups & marinades. A mainstay in our kitchen.
Santo Cilantro is a popular, dependable variety selected for its fragrant leaves and slow-bolting habit. Cilantro is semi-cold hardy so it tolerates early frosts. For continual harvest of fresh greens, plant every 3 weeks.
Cilantro is detoxifying and removes heavy metals from the bloodstream.
Planting Instructions: Sow Santo Cilantro seed 1/3-1/2" deep outdoors after all danger of frost has passed in the spring; or plant in late summer/early fall for a late fall harvest (or it may overwinter and get a head start on spring).
Seed Saving Instructions: Collect Santo Cilantro seeds when brown and they easily crumble into your hand. Store in a cool, dark and dry place.
Approx 100 Santo Cilantro seeds per packet