This culinary herb is a staple in Latin American and Asian dishes and is sometimes referred to as ‘Mexican parsley’ or ‘Chinese parsley.’ All parts of the plant are edible, with the fresh leaves and dried seeds most traditionally used in cooking.

Cilantro likes cool temperatures and relatively moist soil. In the summer, provide morning sun and afternoon shade or dappled shade. To maintain a compact, bushy shape and prevent premature bolting, frequently harvest the outer, mature leaves.

In spring and fall, cilantro forms a low rosette of lacy leaves that are harvested fresh. As temperatures warm, the plant sends up a tall flower stalk with clusters of small white or pale pink flowers, which later produce coriander seeds. Harvest while it's low, let it get tall when it wants to, then cut off the tall plants after the seeds drop to get it out of the way. This makes room for the new plants that start themselves from the fallen seeds.

In the South and Southwest, plant in the fall or early spring, about a month before the last frost. Fall is the ideal time to plant in zones 8, 9, and 10 because the plants will last through until the weather heats up in late spring. In the North, plant cilantro in late spring. When plants begin to bloom, the foliage will become scarce; for a steady harvest, set out plants every 3 to 4 weeks until the weather gets warm in spring, or until the first fall frost.