Scientific Name: Coriandrum sativum Common Name: Cilantro (leaves), Coriander (seeds) Exposure: Full sun to partial shade Height: Approximately 40–60 cm (16–24 inches) Width: Around 25–30 cm (10–12 inches) Spacing: 15–20 cm (6–8 inches) Attracts: Bees and other pollinators Flavour: Fresh leaves have a bright, citrusy taste; seeds offer a warm, citrusy, and slightly sweet flavour Use: Leaves (cilantro) are used fresh in salads, salsas, and as a garnish; seeds (coriander) are dried and ground for use in various spice mixes and culinary dishes Plant Habit: Upright, bushy annual Harvest: Leaves can be harvested once the plant reaches about 15 cm (6 inches); seeds are collected when the plant bolts and flowers, typically in late spring to early summer Companion Plants: Beans, peas, and spinach General Information: Coriandrum sativum, commonly known as cilantro in its leafy form and coriander in its seed form, is an annual herb in the Apiaceae family. Native to the Mediterranean region, it has become integral to various cuisines worldwide, including Latin American, Indian, and Middle Eastern. Genetic variations among individuals can influence the perception of cilantro's flavour, with some detecting a soapy taste due to specific olfactory receptor genes. The plant prefers well-drained soil and moderate watering, thriving in both full sun and partial shade. Its rapid growth cycle means it can bolt (flower and set seed) quickly, especially in hot weather, which can affect leaf production. Both the leaves and seeds are valued for their distinct flavours and are used in a variety of culinary applications.
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