Also known as Coriander. For great leaf flavor and seasoning, slow bolting for prolonged harvest season.
An herb with wide delicate lacy green leaves and a pungent flavor. The seed of the cilantro plant is known as coriander. Although cilantro and coriander come from the same plant, their flavors are very different and cannot be substituted for each other. (Some countries refer to the cilantro as coriander, so any references to "fresh coriander" or "coriander leaves" refer to cilantro.)
All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Mexican, Latin American, Chinese, African and Southeast Asian cuisine.
If you like the aromatic flavor of salsa served in Mexican restaurants, you'll like cilantro. The leaves have an instantly recognizable fragrance that fills a room when you cut them. Sometimes called Chinese parsley, its distinctive aroma and flavor is also part of Caribbean and Asian foods, lending flavor to recaito, salsas, curries, salads, chutneys, herbed butters, and meat marinades.

Type: Cool season annual, though can overwinter in milder climates Planting time: Early spring, fall.
Features: Aromatic leaves, flavorful seeds.
Light: Full sun to part shade.
Soil: Light, moist but well drained.
Spacing: 12 to 18 inches.
Plant size: 2 feet tall, 1 foot wide.
Garden use: In containers, herb and flower gardens.