I’ve always loved growing herbs. There’s something so satisfying about stepping outside to snip a bit of freshness to add to dinner. But cilantro? That one took me a little longer to appreciate.
It can be a lot. Fun, frustrating, fast-growing, and sometimes fickle. But it’s also fascinating—and worth getting to know. Let me explain why this plant has such a split personality… and why I grow it anyway.
Cilantro: Love It or Hate It
Cilantro, also known as Chinese parsley, is the leafy part of the Coriandrum sativum plant. It’s widely used in Latin American and Asian cuisines and looks a lot like flat-leaf parsley—but that’s where the similarity ends. Cilantro has a bold, citrusy flavor that people either love… or absolutely can’t stand (hello, “tastes like soap” crowd).
I happen to be on team love it. I use it in salsa, pico de gallo, and as a fresh garnish for tacos and chili. One of my favorite Mexican restaurants even had a little garden near the entrance filled with cilantro.
The Challenge: Cilantro Bolts in the Heat
Here’s the tricky part: cilantro doesn’t like heat. Once the weather warms up, it bolts—meaning it quickly produces flowers and seeds in an effort to reproduce. When that happens, the leaves lose their signature flavor and turn bitter.
Some herbs, like basil, benefit from pinching off the flower buds. That trick doesn’t work as well with cilantro. Once it decides to bolt, there's no stopping it.
But if you want a more reliable harvest, don’t give up just yet. Try these strategies:
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Choose slow-bolting varieties bred to tolerate more heat.
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Succession plant every two to three weeks so you always have new growth coming in.
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Time your planting to cooler seasons—early spring, early summer (in cooler climates), or fall.
Eventually, though, temps will soar and cilantro will bolt. The good news? That’s when the next phase of the plant’s life begins.
Don’t Pull It—Embrace the Seeds
When your cilantro bolts, don’t yank it out in frustration. Let it go to seed and see what happens.
The plant’s flowers will produce small, round seeds—coriander. Some of those seeds may even fall and sprout new plants the following season. Others you can harvest and dry for your spice rack. And get this—coriander tastes nothing like cilantro.
Coriander: A Warm, Earthy Spice
While cilantro divides the crowd, coriander tends to win people over. It’s a common ingredient in Indian, Mexican, Thai, Egyptian, and Chinese cuisine. The flavor is warm, citrusy, and a little nutty—perfect for cozy fall and winter dishes.
I have fond memories of my dad using coriander when he made homemade sausage. He’d experiment with different spice blends until he got it just right. That warm, toasty flavor still reminds me of those childhood kitchen moments.
To use coriander, let the seeds dry on the plant, then harvest them. I like to grind them with a mortar and pestle, but a coffee grinder or food processor works well too.
One of my favorite recipes to make with coriander is a sausage and bean stew. The spice adds a comforting depth of flavor that pairs beautifully with other warming spices like cumin, cinnamon, and chili powder.
One Plant, Two Flavors
So whether you love the fresh zip of cilantro or prefer the earthy flavor of coriander, this plant has something to offer every gardener and cook.
It might bolt before you’re ready, but if you let it finish its cycle, you’ll get not just an herb—but a spice too.
Have you tried growing cilantro and harvesting coriander seeds? I’d love to hear how it went. Share your tips or challenges in the comments below!
Until next time—
Happy Gardening and Harvesting 🌿
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