I know cilantro as coriander, and that's the name I'll give it here.

You can eat the leaves from the moment the first true leaf appears. However, that won't do the plant much good, will it? Wait until you can harvest about one-third of leaf grown and still leave plenty for the plant to survive and grow more leaves. (They can be frozen, but will be limp on thawing.)

You'll have to be quick about it, however. Coriander is a very short-lived annual which, in hot climates, can live out its entire life-cycle in just two weeks! I kid you not - it's a well-known 'bolter'.

A plant which 'bolts to seed' is just what it sounds like - it will go to seed very quickly. In the case of coriander, just before it does that, as a sort of warning, the leaves will change in form, and become very lacy. They are edible, but not exactly what you want, and not as nice as the 'real' leaves - once the plant begins to go to seed, the flavour of the leaves becomes quite robust, more bitter. You can try and remove those lacy leaves and any seed stems that appear (you won't miss them!), but you're fighting Nature so you might as well not bother.

Instead, let your coriander go to seed. With luck, the seeds will drop and you'll get more plants - eventually. It's one reason it's best to grow coriander in the garden. It self-seeds more readily there.

As a general rule, if you want a steady supply of coriander leaves, you need to do successive plantings - about every 2-3 weeks or so.

In my subtropical climate, I could grow coriander all year round, but it's too hot in summer to make it worthwhile, and even in winter it still bolts like crazy. So I don't bother with it at all any more.

If all this sounds discouraging, join the many disappointed coriander-growers of the world! There is hope, however. There are some cultivars of coriander which are supposed to be 'slow-bolting'. Go for one of these if you can find them, but don't expect too much from them. 'Slow-bolting' really means you'll get a day or two extra out of them!!

And there's further hope. You could always try Asian Coriander (Eryngium foetidum), also known as Mexican Coriander, Culantro, Recao, Long Coriander, Perennial Coriander, False Coriander, Ngo gai, Spirit Weed, Fitweed.

It isn't related to coriander at all, and it looks nothing like it, either, being somewhat spiky. But it does have a good coriander flavour to its leaves, and it is a perennial. In fact, it can become a weed in the right conditions, but I've never had that happen to me.

daisyduckworth,

You mentioned that Culantro is a perennial. Do you know what conditions it needs to survive outdoors? I live in Zone 8 near Portland Oregon and think culantro is wonderful.

I need to figure out where the Vietnamese restaurants are getting it.

I have some seed but haven't started it yet.

Cilantro is the leaf, and coriander is the seed, or 'fruit'. They are quite different in taste, and NO is its not a perennial. It will, however set seeds, and these drop in soil, and sprout the following year. As mentioned, for a continous supply, you need to plant seeds about every 2-3 weeks and harvest before they bolt. Once they bolt, the wide leaves die out, and the thinner leaves tend to be a bit bland. This herb is readily available in every supermarket, and looks very much like flat leaf parsley, but the smell and flavor is definately different.

What is 'culantro'?

ksrogers,

I thought daisyduckworth described Culantro quite well. Its an herb that looks nothing like Cilantro other than being leafy and green. It tastes like Cilantro but with stronger, more persistent flavor.

I've only eaten it with the beef stock Vietnamese noodle soup called Phá». The Culantro (Ngo Gai) which I've had is served as a garnish/accompaniment along with purple basil, bean sprouts, fresh jalapeño pepper slices, sliced onions, green onions and sometimes mint.

Here is a link that might be useful: picture and description of Culantro

Coriander gets its name from the Latin Coriandrum sativum. Cilantro is a term that isn't used much outside America. It's a short-lived annual.

Culantro (I've already given the botanical name and other common names) is a native of Asia,and the tropical areas of Central America and the Caribbean. That should tell you the conditions it likes best - tropical - SUN, HEAT, WATER, DRAINAGE. Lots of. Definitely no frost. Also protect from the wind.

Ilike to know when will my seeds on my culantro plant be ready for planting do i have to wait to all of the flower dried and turn brown?