5-21 days



50-90 days



4-8 weeks

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Care & Harvest

💡Temperature: Cilantro prefers cooler temperatures (60-70°F). If placed in higher temperatures, it can turn bitter and bolt.


✂️ Pruning: Remove leaves with brown spots if they appear. Check the roots monthly and trim any that are brown or extending past the yPod


🔎 Plant Health: Aphids are a common pest, but you can use our prevention and treatment tricks to keep pests at bay! 


🌿 Harvest: Harvesting frequently helps prolong the plant’s life. Once the plant reaches 6 inches tall, you can begin trimming the larger, outer leaf stalks by cutting at the base of each stem. You can also pinch off individual leaves, or use clean shears to cut stems above growth nodes. Don’t harvest more than 1/3 of the plant at a time if you want it to keep growing.

Quick Facts

Believed to have originated in the Mediterranean, Cilantro expanded throughout Asia and into Europe. Early texts such as the Bible and Arabian Nights refer to Cilantro, and it was one of the first herbs brought to the new world.  

Cilantro has a bright, floral-citrus flavor and is from the same family as celery and carrots. It contains high levels of carotenoids, which are an antioxidant and protect cells from free radicals. Cilantro has a high level of vitamin A, which is good for the immune system, vision, and children’s physical development.

Cilantro leaves and tender stems are great for adding a punch of fresh flavor to almost any dish. It is especially prevalent in South American and Asian cuisines. Try adding Cilantro to salads, salsas, rice dishes, or stir-fries. The plant’s flavor can intensify when flowers grow, which are edible. Cilantro seeds, known as coriander, are also edible and delicious in dishes whole or ground.

Harvest to Plate Recipe

How To Cook Cilantro


  • 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)


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.

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