Slow bolt cilantro is believed to have originated from the Mediterranean region. Cilantro has been used for centuries in various cuisines worldwide, and over time it has been selectively bred to suit different climates and growing conditions. The slow bolt cilantro variety is a result of this selective breeding process, aimed at producing a cilantro plant that can produce leaves for a longer period of time before bolting (going to seed) and dying.
Slow bolt cilantro is also known for its strong aroma and unique flavor, it's an essential herb in many cuisines around the world, including Mediterranean, Mexican, South Asian, and Middle Eastern. It's used fresh or dried in a wide range of dishes, from curries, salsas, to marinades and dressings.
Slow bolt cilantro is a unique variety of cilantro that is prized for its exceptional flavor, its ability to produce leaves for a longer period of time before bolting and its strong aroma. It's believed to have originated from the Mediterranean region, but it's not certain where exactly it first appeared. It's an essential herb in many cuisines around the world and it's used fresh or dried in a wide range of dishes.
These cilantro seeds are a must-have for any gardener or chef looking for a reliable and flavorful herb. Hand-selected for its high-quality genetics and grown in the traditional way, our Heirloom Slow Bolt Cilantro Seeds are sure to provide a bountiful and prolonged harvest.
Germination Days: 14-21
Hardiness Zone: 3-11 (Annual)
Planting Depth: 1/4 “ – 1/2"
Plant Spacing: 6”
Growth Habit: Upright
Soil Preference: Well-drained yet moist
Temp Preference: Cool
Light Preference: Full Sun
Days to Maturity: 55
Pests/diseases: Aphids, Leaf hoppers, Fungal wilt, mildew
- Sow seeds in the spring after the last spring frost.
- Plant the seeds in light, well-drained soil and space them 1 to 2 inches apart. Sow the seeds at 3-week intervals for continued harvest.
- Do not grow in summer heat as the plants will bolt. The leaves that grow on bolted plants tend to be bitter in flavor.
- Cilantro loves sun, it is best to choose a sunny site that gets at least 6-8 hours of sunlight
- Space rows about 12 inches apart.
- It is important to keep the seeds moist during their germination, so remember to water the plants regularly.
- Water the seedlings regularly throughout the growing season. They require about 1 inch of water per week for best growth.
- Thin seedlings to 6 inches apart so that they have room to develop healthy leaves.
- Once the plants are established, they do not need as much water per week. Keep them moist, but be careful not to overwater them.
- Fertilize once or twice during the growing season with nitrogen fertilizer. Apply ¼ cup of fertilizer per 25 feet of row. Be sure not to over-fertilizer the plants.
- To help prevent weeds, mulch around the plants as soon as they are visible above the soil. You can also till shallowly to help prevent root damage from weeds.
To control for insects, use insecticidal soap once they are spotted under leaves. Clean up debris and spent plants to avoid wilt and mildew.
A common problem with cilantro is its fast growing cycle. As mentioned above, it will not grow properly in the heat of summer. Grow so that you harvest in spring, fall, or winter (in mild climates).
- Cilantro leaves can be harvested at any time after the plant is 6 to 8 inches tall. Plants usually matures in about 75 days after sowing. To harvest coriander seed, the plant requires 100 or more days.
- Simply snip cilantro leaves for fresh use after the plant is 6 inches tall or more. Small tender leaves have the best flavor. Pick just the top 2 to 3 inches to ensure continuous growth. Snip off the tops of stems before the plant flowers for a continued harvest of leaves. Continue picking leaves until the plant flowers.
- Coriander seeds are harvested after cilantro flowers; the seed will be ready for harvest 2 to 3 weeks after flowering when they turn light brown. Hang stems and seed heads upside down in a paper bag in a cool, dry place. The seeds will fall into the bag as they ripen.
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