Financing Available - Now as low as $39/mo

Financing Available - Now as low as $39/mo

CILANTRO

DAYS TO SPROUT

DAYS TO
SPROUT

5-21 DAYS

MATURES IN

MATURES
IN

50-90 DAYS

TASTE IT FOR

TASTE IT
FOR

4-8 WEEKS

Care & Harvest

Once the plant reaches 6 inches, you can begin trimming larger outer leaves. Ensure you harvest only up to a third of the height of the plant at a time, to ensure it continues growing.

Prune your cilantro often to boost new growth.

Quick Facts

Cilantro is another herb referred to in early texts including the Bible and Arabian Nights. Believed to have originated in the Mediterranean, it expanded throughout Asia and into Europe. It was one of the earliest herbs to be brought to the new world.
Cilantro is from the same family as celery and carrots, cilantro has high carotenoid (antioxidant) levels, which protect cell from free radicals. It has high levels of vitamin A, which is good for the immune system, good vision and the growth of children. It also helps reduce inflammation.
Cilantro can be used to add flavor to almost any dish. It is especially prevalent in South American and Asian cuisine. Try adding cilantro to your salad, stir fry or guacamole. It makes a huge difference and will enhance your dishes dramatically! The seeds of cilantro are called coriander and can be grounded on dishes or stews, and bring a delicate  taste close to lemon.

Harvest to Plate Recipe

Black rice salad with cilantro pesto

Photo / Recipe Source: Bon Appetit

INGREDIENTS

  • 1 cup Brazil nuts
  • 1 small kabocha squash, peeled, seeded, cut into ½-inch pieces
  • 1½ cups olive oil
  • 3 tablespoons unseasoned rice vinegar
  • 2 teaspoons freshly grated lime zest
  • 1 tablespoon fresh lime juice
  • Kosher salt, freshly ground pepper
  • 1 garlic clove, chopped
    1½ cups cilantro leaves with tender stems, divided
  • 6 radishes, very thinly sliced
  • 3 scallions, thinly sliced
  • 1 shallot, very thinly sliced
  • 3 cups cooked black rice (from about 1½ uncooked)

INSTRUCTIONS

Preheat oven to 350°. Toast Brazil nuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool.

Toss squash and oil in an 8×8″ baking dish; roast until squash is fork-tender, 30–40 minutes. Let cool, then strain oil into a small bowl; set squash aside. Whisk vinegar, lime juice, and 3 Tbsp. squash oil in another small bowl. Season vinaigrette with salt and pepper.

Purée Brazil nuts, garlic, lime zest, 1 cup cilantro, and remaining squash oil in a food processor until smooth. Season pesto with salt and pepper.

Toss radishes, scallions, shallot, black rice, vinaigrette, reserved squash, and remaining ½ cup cilantro in a large bowl; season with salt and pepper. Drizzle some pesto over salad. (Save any extra pesto and stir into yogurt or labneh or serve with cheese and crackers.)

Do Ahead: Kabocha squash can be cooked 1 day ahead. Keep in oil; cover and chill.