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Grown by many cultures for centuries, this plant grows quickly. Pull off a few leaves to use fresh whenever desired. Fresh leaves are used in salsa and the dried seed (coriander) is an essential ingredient in East Indian cooking. Direct seed in spring when soil is warming. Likes cool weather. Do successive plantings 3-4 weeks apart for a continuous supply. Harvesting tips. Pinch off seed heads to keep productive. Fresh leaves, called cilantro, can be harvested at any time, but have more flavor before plant flowers. The spice, coriander, is the mature seed.
These USDA-certified organic seeds are sold in hermetically sealed envelopes, which provide a two-year shelf life. Environmentally friendly, recyclable packaging and can be resealed to keep leftover seed fresh. |
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Features
- Planting Depth: 1/4"-1/2"
- Soil Temp. for Germ.: 60-70 degrees F
- Days to Germ.: 10-14
- Plant Spacing: 4-6"
- Days to Maturity: 70
- Full Sun
- Moderate Water
- Pack weight 1.00gms
- ~ 100 seeds
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