The plant is Cilantro while the seeds are Coriander. The leaves have a distinctive flavor and are used in salsa's or as a garnish in salads and soups. The seed is used in meat and seafood dishes, as well as a condiment for flavoring bread, cookies and cakes. Plants will be lace leafed, grow 2 ft. tall and have rosy, lavender blossoms. This variety does not bolt as readily as the strains that are bred specifically for seed production. The plant flowers quickly, leaving a harvest of large firm seeds.
- Harvest seeds in late summer by cutting seed heads when ripe
- Spread seed heads on trays to dry in sun
- Thresh by hand and store in jars, the seed odor dissipates in storage
- Heirloom herb that can be grown in containers
- Seeds contain no GMOs
- Germination rates exceed USDA standards
- Botanical name Coriandrum sativum
- Use Ferry-Morse seed, providing seed to the world that's guaranteed to grow since 1856
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