One of the most useful herbs, each part of the cilantro plant - leaves (cilantro), seeds (coriander), and roots can be used in cooking! This extra slow-bolting variety is grown more so for its large leaves rather than seeds. The pungent, sharp leaves are best used fresh. The roots have the same flavor as the leaves but with an added nuttiness and can be used freshly minced. Flowers appear in summer. Cilantro will thrive in average, moist soil. Coriander/Cilantro was the 2017 International Herb Association Herb of the Year!
Genus:
Coriandrum
Species:
sativum
Cultivar:
Santo
Foliage Color:
Green
Flower Color:
White
Flower Time:
Mid to Late season
Sun Exposure:
Sun
Soil Condition:
Well-drained
Habit:
Mounded
Mature Height:
24"
Mature Spread:
12"
Special Uses:
Fragrant
Edible
