Unfortunately you won't have to worry about the summer. Cilantro is notorious for "bolting," that is running up to seed. Transplanting it generally makes it bolt, regardless of plant age or weather. In the summer cilantro runs almost straight up to seed. You're ok to keep cilantro in a pot, just pick your leaves and when it runs up, let it set seed. Some folks like to cook with the green seeds, I haven't tried this but lots of people like them. I let mine set seed, ripen, and then I plant the seed or let the plant scatter them. (I grow mine in the ground). Cilantro wants sun and a little shade at midday, with a pot you can provide this no problem.

As for standing up vs limp, you are looking at transplant shock. Trim off and eat the older leaves, water and pray. If your cilantro doesn't make it, plant seeds next time.

In your zone you might still have a little time before it bolts. My cilantro bolted about 2 weeks after I transplanted it! But then again, down here we have had 80-90 degree temps since March (even a some 100 degree days!) I have a west facing balcony and can get over 120 degrees in late afternoon, but my cilantro did fine (until it bolted). In your zone I would definitely put it on your balcony where it can get the most sun. They like regular water but almost all plants need good drainage so you need to drill at least one drainage hole in your pot ASAP. Putting rocks on the bottom wont do it. If the roots have been standing in water it may have root rot. Also, how big a pot do you have it in? From what I understand they have a long taproot and need at least an 8" pot. They are also one of those herbs that dont transplant too well and are better to grow from seed.

I would harvest what you can, drill some holes in the pot, put it out on your balcony and hope for the best. You might also see if you can find some seed of the 'slow bolt' variety. If you sow some every couple of weeks, the theory is that you can get successive harvests before they bolt. I am gonna try that, although it might already be too hot.
Good luck!
Lydia

Thanks for all the great feedback! Since I know close to nothing about cilantro, could some explain bolting. Also, to harvest the leaves do you just clip them off? Thanks!

Cilantro leaves normally look sort of like flat leafed parsley. When it bolts the leaves look more feathery, sort of fern-like. Thats the best I can describe it. You can still use it but the flavor is not as nice. I tried asian coriander (rau ram) last year, but to me it didnt really taste enough like cilantro to use it in Mexican dishes (but may be good in Vietnamese dishes). I am thinking about trying culantro, another herb used in Carribean cooking which also is supposed to be a substitute for cilantro.

So when I harvest the leaves should I just clip them off, and how do I know when the best time is to harvest them?--Thanks for putting up with all my questions :)

I just clipped the biggest ones about an inch from the soil as I needed them. Left the smaller ones to grow more.

I'm a believe in E. foetidum. I've got more than I know what to do with... For some reason, it seems to THRIVE indoors in sandy soil, with water once a week or so. It'll let you know it needs water when it starts to droop.

Treating it like other herbs, i.e. giving it sunlight more than a few hours a day, will make for a very slow-growing and dissapointing plant. Place it a few feet back from an east-facing window, and you'll have fresh cilantro whenever you want. The texture's a little tough, so no salad or garnish use, but sliced up for cooking, it's a fine substitute.

well, I have learned a lot already. I have been trying to grow cilantro, chinese parsley here in Hawaii. I thought it had done badly. Now I learn that it only lasts a few weeks and I should have cut it and eaten it. Now I have quite a few little shoots. I moved them inside and they are doing better. This time I grew from seed. I believe I will put them in bigger pots soon. How do you not transplant them if you have made the mistake of planting about 20 in a small pot? Thank you for your help.

Aloha, Lois

makahagrower,

Just take out the entire soil ball out of the existing pot when they start to get rootbound and put the entire thing in a pot that is 2-4 inches wider and deeper. You probably won't need much more than that. A 6 inch pot should do fine.

As mentioned above, cilantro has a short life span. If you want cilantro throughout the season, you need to sow seeds once a week or once every couple of weeks depending on how much you use for a continuous supply. As the summer gets hotter, keep them in part shade on the north or east side of the building or protected by a shrub or a pot or something else on the west and south sides.

I didn't read all the response, so excuse if I'm writing the same. There is as well cilantro which won't bolt that quick, depends on your climate. there is a non-related plant called culantro you can use as a substitute which will not bolt that easily. Cilantro is an annual. You can grow it that easy from seed (the whole seed from the supermarket shelf - but this won't be the slow bolting variety) that it is really no need buying the plant. You can construct a sort of shade-cloth aas well.

Does anyone have any good recipes using cilantro?

Lauren's Pink Tomato Salsa
from Lauren Johnson via Food Network

5 tomatoes, chopped
3 bell peppers, stemmed, seeded, and chopped
2 onions, chopped
2 jalapenos, stemmed, seeded, and chopped
1 tablespoon crushed red pepper
1 lemon, juiced
1 lime, juiced
1 bunch cilantro, leaves chopped
Salt
Pepper

Combine the tomatoes, bell peppers, onion, jalapenos, crushed red pepper, lemon juice, lime juice, and cilantro in a medium saucepan. Bring to a simmer over low heat. Simmer until vegetables are tender, about 10 to 15 minutes. Remove from heat and let cool. Season, to taste, with salt and pepper.
Serve with your favorite chips.

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Chili Verde
from Karen Ray via Food Network
2001 Chili Verde Champion

1 teaspoon dried oregano, crumbled
1 tablespoon ground cumin
3 tablespoons green chile powder
1 (19-ounce) can green enchilada sauce
32 ounces canned tomatillos with their liquid
1 (7-ounce) can hot salsa verde
3 1/2 pounds pork sirloin, cubed
Lard or oil, as needed, to brown
2 cups finely minced onions
1 1/2 tablespoons pressed fresh garlic
2 pounds diced green chiles, fresh or frozen
2 cups very finely minced mixed fresh green peppers
1 teaspoon lime juice
1/2 cup finely chopped cilantro leaves
Salt

In a small bowl, combine oregano, cumin, and chile powder. In a chili pot, combine enchilada sauce, tomatillos, and salsa verde. Press tomatillos against the side of the pot to crush. Add the oregano mixture to the liquids. Heat to boiling. Reduce heat and simmer, stirring frequently.
Brown the meat in lard or oil in batches with onions and pressed garlic. Drain meat and add to chili pot. Add diced green chiles. Return pot to simmer.

After 2 hours, add half of finely minced green peppers. Add salt, as desired. Taste and adjust, adding additional minced peppers as desired. After 2 1/2 hours thicken or thin, as needed. After 2 3/4 hours, adjust salt and other seasonings as needed.

Just before serving, add lime juice and cilantro.

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Fire House Salsa Recipe
from Doug Biggs via Food Network

10 pounds diced tomatoes, usually canned
1 bunch chopped cilantro
1 diced onion
1 bunch diced green onions
6 diced jalapenos
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon hot pepper sauce

Combine all ingredients in a large mixing bowl.

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http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_28618,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_19788,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15862,00.html

Plenty recipes here:

Here is a link that might be useful: coriander (cilantro) recipes