Leisure Splits Cilantro Seeds

Leisure Splits cilantro is an heirloom variety preferred by many growers for its ability to germinate quickly and evenly. Whole cilantro seeds usually contain two seeds, but this variety is called ‘’split’’ because the seeds are divided into two halves. An excellent variety, well-adapted for microgreens and early harvests.

Leisure Splits cilantro will reach 1-2 feet high at maturity and provide an abundance of aromatic green leaves that get darker as they age. Best performing as a cool-season crop, cilantro plants will bolt as the temperature rises. Plants will bear blossoms of small white flowers that turn into coriander seeds. A staple ingredient in Mexican and Chinese cooking, cilantro is a must in any garden!

- Latin Name: Coriandrum sativum
- Life Cycle: Annual
- Days to Maturity: 50-60
- Planting Depth: 5 mm
- Plant Spacing: 10-15 cm
- Growth Habit: 30-80 cm tall

Originally native to Northern Africa and Western Asia, cilantro has a long and rich history and has become one of the most cultivated herbs in the world. Its leaves and seeds have been cultivated for at least 8,000 years. Cilantro is an annual herb that is an absolute must-have for many Mexican and Asian recipes, adding a cooling taste to spicy dishes.

The seeds of the plants are referred to as coriander, and they can add a nice nutty floral flavour to many dishes.  The herbs can be used dried by substituting a teaspoon for a tablespoon and will need to be cooked to release the flavour. The coriander seeds need to be toasted before used whole or crushed in different recipes like curries and soups, otherwise, they might be a little tough to chew. Coriander is also a popular ingredient for adding a floral flavour to your pickling and brine. 

GROWING INSTRUCTIONS

A staple herb in many Mexican and Indian dishes, the leaves and seeds of cilantro lend unique and unmistakable flavours. It is a welcome addition to any kitchen herb garden and will thrive in the cool spring and fall months.

Start seeds in individual pots indoors 8-10 weeks prior to the last spring frost. Or, sow directly into the garden after the last frost has passed. Seeds should be planted 5 mm deep and about 5 cm apart in rows with 30 cm of space in between. Plantings can be made every few weeks to ensure a steady supply throughout the season.

Thin seedlings to 15 cm apart after they sprout. Water the young plants regularly while they are getting established.  Once they’re settled, keep them moist but be careful not to overwater. Cilantro requires about 3 cm of water per week. Mulch around the plants to keep weeds down and feed a couple times throughout the season with a light nitrogen fertilizer.

Time your harvest during the cool weather. During the heat of the summer cilantro will bolt and go to seed, leaving the leaves bitter and basically inedible. When plants do bolt, let them reseed and enjoy the bounty of fresh new growth the following year. In this way, cilantro perpetuates itself and can provide multiple harvests for seasons to come. 

QUICK FACTS

- About five to ten percent of the population strongly dislike cilantro and coriander as it tastes like soap to them. This is said to be a genetic trait that is more prevalent in certain segments of the population.

- Cilantro was introduced to the Americas during the 1600s, where it quickly gained popularity, especially in Mexico.

- Cilantro seeds will remain viable for 5 years if stored in a cool, dark place, ideally between 4 and 10⁰C. After that, the germination rate may start to go down.