Cilantro Seed Starting Kit (Metal Pot) 2PK | Metal Pot

Cilantro Seed Starting Kit (Metal Pot)

2PK | Metal Pot

If spicy salsa makes your taste buds sing, why not up your culinary game and grow your own cilantro—from seed? Bonnie Plants® Cilantro Seed Starting Kit includes everything you need to grow cilantro, a key ingredient in Mexican and Asian dishes. You’ll find a pretty pot, soil, non-GMO cilantro seeds, and easy-to-follow growing instructions—all in one kit. Just fill the pot with soil, sprinkle the seeds on top, press them into the soil, water well, and place under light.

Make sure to keep the soil moist (but not soggy) as your cilantro grows. The drainage hole in the bottom of the pot helps prevent overwatering. If the pot seems crowded, carefully remove a few seedlings. Cilantro needs 6 to 8 hours of sun. Water when the top inch of soil feels dry to the touch, and feed with a liquid fertilizer two weeks after the seeds sprout. Cilantro seeds typically germinate in 14 to 21 days, with the herb ready to harvest in 35 to 40 days. Use the seed kit indoors year round or grow outside when the danger of frost has passed. Cilantro dislikes summer’s high heat, so consider growing it inside when temperatures rise. Harvest cilantro to create your favorite recipes, like pico de gallo or salsa verde. You’ll love cooking with cilantro you nurtured from seed!

Some Bonnie Plants varieties may not be available in your local area, due to different variables in certain regions. Also, if any variety is a limited, regional variety it will be noted on the pertinent variety page.

At a glance
Nutrition Information

Light requirements: Full sun to part shade, especially in hottest regions.

Planting: Space 12 to 18 inches apart.

Soil requirements: Plants thrive in rich, moist but well-drained soil with a pH of 6.2 to 6.8. Work organic matter into soil before planting to add fertility and improve moisture retention. In containers, use premium quality potting soil.

Water requirements: Keep soil consistently moist. Apply mulch to keep soil cool. The combination of cool and moist soil postpones flowering and helps plants produce leafy growth longer.

Frost-fighting plan: Cilantro prefers cool weather. Established plants withstand a few hard frosts (temperatures under 28º F) in autumn. In zones 8 to 10, fall plantings typically survive through winter. However, use a frost blanket to protect newly planted seedlings from frosts.

Common issues: Aphids and whitefly can attack plants. Also, cilantro can get mildew and wilt. Plants fly through their life cycle in spring, shifting quickly from tasty leaves to flowering.

Growing tip: Tuck cilantro where it can self-sow. Volunteers can pop up in fall from spring plantings or in spring from fall plantings.

Harvesting: Pick leaves early in the growing season when plants are short, and again when leafy stems stretch as plants mature. Snip individual leaves or leafy stems close to the ground. Never harvest more than one-third of the plant.

Storage: Cut cilantro stems and place in water like a fresh bouquet. Remove any leaves below the water line, and slip a plastic bag over leaves. Place the jar in the refrigerator. Change the water regularly. Stems will last at least 3 weeks. You can also wrap stems in a barely damp paper towel and tuck into a loosely closed plastic bag or container. Store in the refrigerator and use within 7 to 10 days.

For more information, visit the Cilantro page in our How to Grow section.

Nutrition Facts

¼ cup, fresh:
  • Calories: 1
  • Carbohydrates: 0g
  • Dietary fiber: 0g
  • Sugars: 0g
  • Protein: 0g
  • Vitamin A: 5% DV
  • Vitamin C: 2%
  • Vitamin K: 16%
  • Vitamin B6: 0%
  • Folate: 1%
  • Potassium: 1%
  • Manganese: 1%

Nutritional Information

Cilantro, the fresh leafy-green stalks of the coriander plant, is a good source of Vitamin K, which helps with blood clotting and aids in bone strength. Packed with phytochemicals—plant-based nutrients including limonene, camphor, and quercetin—the herb helps the body fight disease and aging. Fresh cilantro leaves are a natural antibiotic; to get the maximum benefit, eat cilantro when the leaves are fresh, crisp, and vibrant green. Commonly incorporated into Asian and Southwestern cuisine, cilantro’s spicy and lemony flavor is a favorite addition to fresh guacamole and pesto.