One of the most used cilantro varieties, the lacey leaves of Santo brings a fragrant parsley-citrus flavour when added fresh to a various of dishes. Also known as Chinese Parsley!
Low: 5 High: 10
Low: 30 High: 60
For the small percentage of people who think cilantro tastes like soap, they have a genetic variation that allows them to strongly percieve the soapy-flavour, called "aldehydes", in the leaves. With repeated exposure, this can go away! https://www.britannica.com/story/why-does-cilantro-taste-like-soap-to-some-people
Cilantro seeds will germinate a few days after your basil seeds. Cilantro is known as a spring or fall crop that enjoys cooler (but not too cold!) weather, but don't worry, we've chosen this variety because of its slowness to bolt* or flower in heat.
This variety is for cilantro leaf harvests and not coriander seed harvests. We recommend harvesting the entire pods about 1-2 inches above the growing point after 30 days and one more harvest after 60 days. If it bolts*, harvest the entire pod and enjoy your harvest! Do not cook as flavour will be lost, add fresh to salad, soups and curries!
The seeds and oil may all help lower blood sugar by promoting enzyme activity, which can remove sugar from the blood. It is known as an anti-oxidant and fights infections and promotes heart, brain, skin, and digestive health.
Cilantro contains lots of vitamins C, A, and K with trace amounts of: riboflavin, vitamin B6, folate , calcium, iron, magnesium, phosphorus, potassium, copper and manganese.
Use in sauces, condiments, salads, and more!
CILANTRO THAI CHICKEN BREAST
ROASTED SALMON WITH CITRUS SALSA VERDE
CILANTRO AND MINT CUCUMBER SALAD
SQUASH WITH CHILE YOGURT AND CILANTRO SAUCE