Confetti Cilantro

Hybrid. How do your taste buds react to cilantro? If typical cilantro makes you avoid salsa, you’ll want to try Confetti Cilantro. Milder than other varieties, this gourmet cilantro adds a subtler flavor to your favorite Mexican, Asian, and Caribbean dishes. It adds the perfect spark to burritos, gazpacho, seafood, and herb butter. Use it fresh from the garden or dried, or allow the plant to flower and set seeds so you can harvest them as coriander.

Part of our Foodie Fresh line, available only at Lowe’s!

Type                           Cool season annual, though can overwinter in milder climates

Planting time             Early spring, fall

Features                    Aromatic leaves, flavorful seeds, milder than other cilantros

Light                           Full sun to part shade

Soil                             Light, moist but well drained

Spacing                     12 to 16 inches apart

Plant size                  18 to 24 inches tall

Garden use               Containers, herb beds, and flower gardens

Culinary use             Leaves and seeds in Mexican, Caribbean, or Asian dishes

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.