table{width:100%;table-layout:fixed;border-collapse:collapse;border:1px solid #e5e7eb;font-size:14px;line-height:1.1;background-color:#ffffff}table td,table th{padding:5px 10px;border:1px solid #e5e7eb;vertical-align:top;word-break:break-word}table td:first-child,table th:first-child{width:18%;background-color:#f9fafb;font-weight:600;color:#111827}table td:nth-child(2),table th:nth-child(2){width:51%;white-space:normal}table tr:hover td:not(:first-child){background-color:#f5f9ff}@media(max-width:768px){table{display:block;width:100%;overflow-x:auto}table th,table td{min-width:120px}table td:first-child{min-width:100px}} @import url('https://fonts.googleapis.com/css2?family=Lora:wght@400;600&family=DM+Sans:wght@400;500&display=swap');h4,h5{font-family:'Lora',Georgia,serif}p,td,li,div,span{font-family:'DM Sans',system-ui,sans-serif} The freshest hit of cilantro you'll ever taste — picked at peak flavour, right from your own tray. Grows best in soil or coco coir; split seed means more uniform germination and less mold risk than whole seed. Ready to harvest at the cotyledon stage in 14–18 days — patience rewarded with a fragrant, full-flavoured cut. Rich in vitamins A, C and K, plus beta-carotene, potassium, manganese and iron — at concentrations higher than the mature herb. Intense, citrus-edged cilantro flavour without the soapy note of mature leaves — perfect on tacos, Asian bowls, curries and fresh salsas. FULL SPECIFICATION TABLE General Specification Common Name Cilantro Split Microgreens (split seed) Botanical Name Coriandrum sativum Seed Type Conventional, untreated, non-GMO Stem/Leaf Color Deep green frilly cotyledons on sturdy pale-green stems; turns from yellow to vivid green within a day of light exposure. Flavor & Texture Bright, citrus-edged cilantro aroma; clean and sweeter than mature leaves with a crisp, juicy bite. Seed Count per 10g ≈2,800–3,200 pieces (≈280–320/g) — split seed. Cultivation Data Difficulty Medium (slower than brassicas; requires patience during germination, but split seed improves consistency). Preferred Medium Soil or coco coir; fine, flat surface for good seed-to-medium contact. Seeding Density (1020 tray) 35 g per 1020 tray (25×50 cm) Seeding Density (10x10 cm) 2.8 g per 10×10 cm Expected Yield ≈250–300 g per 1020 tray (approx. 7×–9× seed weight). Soaking No soaking required or recommended for split seed; soaking may encourage mold. Blackout Days 4–5 days (cilantro is a slower germinator; allow until most seedlings are visibly standing). Watering, pH & Temp Bottom watering preferred once seedlings are up; keep medium evenly moist but not waterlogged. pH 6.0–6.5. Temperature 18–22 °C. Ensure good airflow after germination to reduce mold risk. Sprouting Time 3–6 days (split seed speeds and evens germination; cooler temperatures slow emergence). Harvest Time 14–21 days at cotyledon stage; up to 21–28 days if growing to first true leaf. Health & Nutrition Vitamins Vitamins A (beta-carotene), C, K; folate; small amounts of B-group vitamins. Minerals Potassium, manganese, iron, calcium, phosphorus. Notable Compounds Linalool (a monoterpenoid terpene alcohol, the dominant essential-oil constituent), polyphenols (flavonoids including quercetin), carotenoids (lutein/zeaxanthin, beta-carotene). Health Benefits Supports immune function and antioxidant defence via vitamins C and K and polyphenols; carotenoid content (beta-carotene) supports eye health; carminative properties may aid digestive comfort; linalool has documented neuroprotective and anti-inflammatory properties in research literature. ABOUT Cilantro split microgreens are nature's two-for-one deal: each half-seed carries its own embryo, giving you denser, more uniform stands without doubling your seed order. At harvest the cotyledons are a vivid, deep green, and the moment you cut them the tray releases that unmistakable bright, citrusy-herbal scent that fills the room. Unlike fully grown cilantro, these microgreens deliver the same bold flavour with a noticeably sweeter, cleaner finish and none of the occasional soapy sharpness — laid over a fish taco or stirred into a fresh salsa verde, they elevate the whole plate instantly. Start a tray now and you will have restaurant-quality cilantro micro-herbs on your kitchen bench in under three weeks. GROWING INSTRUCTIONS 1 Fill your tray with 3–4 cm of pre-moistened soil or coco coir, then press it gently flat with a second tray — an even surface means every seedling gets the same start, so your harvest will be gloriously uniform. 2 Scatter the split seeds evenly at roughly 35 g per 25×50 cm tray (about 2.8 g per 10×10 cm section) — no soaking needed and no weight on top; just mist lightly with a spray bottle so the seeds settle into the medium. 3 Slide the seeded tray into a dark cupboard or cover with a blackout dome for 4–5 days. Check daily: the cilantro will be slow to wake up at first, but around day three you will start to see tiny white roots threading down into the soil — a quietly exciting sign that things are moving. 4 Once most seedlings are standing up and showing pale yellow cotyledons, bring the tray into indirect light or under a grow light for 12–16 hours per day. Within a day you will watch those yellow leaves flush to a deep, saturated green. 5 Water from the bottom whenever the growing medium feels dry to the touch — pour water into the outer tray and let the roots drink at their own pace. Keep room temperature between 18–22 °C and ensure good airflow to prevent any humidity build-up. 6 Watch for the characteristic frilly cilantro cotyledons to fully open and firm up — this usually happens between days 14 and 18. Give the tray a gentle sniff: that rush of fresh, citrusy coriander aroma is your best signal that harvest is close. 7 Harvest with clean scissors just above the soil line when cotyledons are fully open and vibrant green. Rinse gently, shake dry and use immediately — or refrigerate in a breathable container for up to 5–7 days. Add to dishes at the very last moment to protect their delicate texture and scent.
