Planting Timeline
Showing dates for Cilantro in USDA Zone 7
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Cilantro · Zones 2–11
Growing Details
Zone-by-Zone Planting Calendar
| Zone | Indoor Start | Transplant | Direct Sow | Harvest |
|---|---|---|---|---|
| Zone 3 | — | — | May – July | June – September |
| Zone 4 | — | — | April – August | June – October |
| Zone 5 | — | — | April – August | May – October |
| Zone 6 | — | — | March – September | May – November |
| Zone 7 | — | — | March – September | April – November |
| Zone 8 | — | — | February – October | April – December |
| Zone 9 | — | — | September – April | November – June |
| Zone 10 | — | — | October – March | December – May |
Complete Growing Guide
Start your cilantro journey by choosing the right location and timing. This cool-season herb thrives in temperatures between 50-85°F, making early spring and fall your prime planting windows. In zones 9-11, you can grow cilantro through winter, while northern gardeners should focus on spring and fall crops to avoid the heat that triggers premature bolting.
Prepare your soil by working in 2-3 inches of compost or well-aged manure. Cilantro prefers loose, well-draining soil with a pH between 6.2-6.8. If your soil is heavy clay, create raised beds or add coarse sand and organic matter to improve drainage. Poor drainage leads to root rot and weak plants that bolt quickly.
Always direct sow cilantro seeds rather than starting transplants. The taproot doesn't tolerate transplant shock well, often causing immediate bolting. Sow seeds ¼ inch deep in rows 12 inches apart, or broadcast over a prepared bed. For continuous harvests, succession plant every 2-3 weeks from early spring through late fall, skipping the hottest summer months unless you're in a cooler climate.
Crush seeds lightly before planting to improve germination rates – the round 'seeds' are actually fruits containing two seeds each. Expect germination in 7-14 days with consistent soil moisture. Once seedlings emerge, thin to 4-6 inches apart, using the thinnings in your kitchen.
Fertilize lightly with a balanced 10-10-10 fertilizer at planting, then side-dress with compost tea every 3-4 weeks. Avoid high-nitrogen fertilizers which promote excessive leaf growth at the expense of flavor and can accelerate bolting. Cilantro is relatively light-feeding compared to other herbs.
Maintain consistent soil moisture but never let plants sit in waterlogged soil. Water deeply once or twice weekly rather than frequent shallow watering. Mulch around plants with straw or shredded leaves to retain moisture and keep roots cool during warm spells.
Watch for early bolting signs – elongating stems and small white flower buds. Once bolting begins, leaf production stops and flavor becomes bitter. In hot weather, provide afternoon shade using row covers or plant taller crops nearby. The key mistake most gardeners make is planting too late in spring or trying to grow cilantro in full summer heat.
Harvesting
Begin harvesting cilantro leaves when plants reach 4-6 inches tall, typically 3-4 weeks after germination. Look for healthy, vibrant green leaves that feel tender but not limp. The best harvesting window is when leaves are fully expanded but before the plant shows any signs of bolting – watch for the central stem beginning to elongate.
Harvest in the early morning after dew has dried but before the day's heat intensifies. This timing ensures maximum flavor concentration and keeps leaves crisp longer. Cut outer leaves first, leaving the central growing point intact to encourage continued production. Use clean, sharp scissors or pinch leaves with your fingers, taking no more than one-third of the plant at once.
For the most tender leaves, harvest frequently – every 5-7 days during active growth. Younger leaves have the brightest, most citrusy flavor, while older leaves can develop a stronger, sometimes bitter taste. Once flower buds appear, leaves become less palatable, but you can continue growing the plant for coriander seeds if desired.
Storage & Preservation
Fresh cilantro leaves are extremely perishable and best used within 3-5 days of harvest. Store unwashed leaves in the refrigerator by placing stems in a glass of water and covering loosely with a plastic bag. Change the water every 2-3 days. Alternatively, wrap clean, dry leaves in slightly damp paper towels and store in a perforated plastic bag in the crisper drawer.
For longer preservation, freezing works better than drying since cilantro loses most of its flavor when dried. Freeze whole leaves in ice cube trays with water or oil, or chop and freeze in small portions using freezer bags. The texture changes but flavor remains intact for cooking applications.
Consider making cilantro paste by blending leaves with a small amount of oil and freezing in ice cube trays. This method preserves color and flavor beautifully for up to six months and works perfectly for adding to soups, curries, and marinades.
History & Origin
Cilantro (Coriandrum sativum) ranks among humanity's oldest cultivated herbs, with archaeological evidence showing use dating back over 8,000 years in the Mediterranean and Middle East. Ancient Egyptians valued coriander seeds so highly they placed them in pharaohs' tombs, believing they would be needed in the afterlife. The herb appears in Sanskrit texts and was mentioned by Hippocrates for its medicinal properties.
The plant spread along ancient trade routes, becoming integral to cuisines across Asia, North Africa, and eventually the Americas through Spanish colonization. The name 'cilantro' comes from the Spanish word for the fresh leaves, while 'coriander' derives from the Greek 'koris,' meaning bedbug – a reference to the strong scent of the crushed leaves that some find off-putting.
Interestingly, the genetic basis for cilantro's polarizing taste was only discovered in 2012, when researchers found that variations in olfactory receptor genes determine whether people perceive cilantro as fresh and citrusy or soapy and unpleasant. This genetic lottery affects roughly 14% of the population, explaining why this ancient herb remains so controversial in modern kitchens.
Advantages
- +Extremely fast-growing with harvests possible in just 3-4 weeks from seed
- +Naturally resistant to most common herb pests and diseases
- +Self-seeds readily, often providing volunteer plants the following season
- +Dual-purpose crop producing both fresh leaves and flavorful coriander seeds
- +Thrives in cooler weather when many other herbs struggle
- +Requires minimal fertilization and care once established
- +Compact size makes it perfect for container growing and small spaces
Considerations
- -Bolts rapidly in hot weather, ending leaf production abruptly
- -Extremely sensitive to transplanting, requiring direct seeding
- -Short harvest window requires frequent succession plantings
- -Leaves are highly perishable and don't store well fresh
- -Can become weedy if allowed to self-seed in unwanted areas
Companion Plants
Plant Together
Spinach
Provides shade for cilantro in hot weather, preventing early bolting
Chives
Repels aphids and other pests that commonly attack cilantro
Dill
Attracts beneficial insects like ladybugs and parasitic wasps
Anise
Improves cilantro germination and growth when planted nearby
Tomatoes
Cilantro repels spider mites and aphids that damage tomato plants
Lettuce
Both prefer cool conditions and lettuce provides ground cover
Carrots
Cilantro attracts beneficial insects that prey on carrot fly
Peas
Nitrogen fixation by peas benefits cilantro growth
Keep Apart
Fennel
Inhibits cilantro growth through allelopathic compounds
Lavender
Requires different watering needs and may compete for nutrients
Rosemary
Prefers dry conditions while cilantro needs consistent moisture
Pests & Disease Resistance
Resistance
Good resistance to most diseases
Common Pests
Aphids, spider mites, leaf miners
Diseases
Bacterial leaf spot, powdery mildew, damping off