How to Grow Cilantro Santo

Cilantro Santo

Coriandrum sativum 'Santo'

herb

Cilantro Santo is a slow-bolting cultivar of cilantro (coriander) bred specifically to delay flowering and extend the leafy harvest period. This variety produces abundant, finely-textured foliage with a classic cilantro flavor and aroma. It's ideal for gardeners seeking prolonged harvests in warm climates where standard cilantro quickly goes to seed.

Growing Conditions

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Sun: Full sun (6-8 hours daily); partial shade in hot climates (above 80°F) to slow bolting

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Water: Consistent moisture; keep soil evenly moist but not waterlogged. Water deeply when top inch of soil is dry. Reduce watering slightly during cooler months.

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Spacing: 6 inches

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Days to maturity: 50-70 days (from seed to first full harvest)

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Planting depth: 0.25 inches (shallow; seeds need light to germinate)

Soil

Type: Well-draining, fertile loamy soil

pH: 6.2-6.8

Amendments:

compost aged manure perlite for drainage

Growing Zones

Find your zone →

Zones 3-9; performs best in cool to mild climates (zones 5-8)

3a 3b 4a 4b 5a 5b 6a 6b 7a 7b 8a 8b 9a 9b

Growth Stages

Germination

7-14 days

Tiny seedlings emerge with two small rounded cotyledons. First true leaves begin to appear.

Keep soil consistently moist. Provide light (seeds benefit from light exposure). Maintain soil temperature around 60-70°F.

Seedling/Vegetative

3-4 weeks

Plant develops feathery, delicate foliage. Leaves are finely cut with the characteristic cilantro appearance. Growth is bushy and compact.

Thin seedlings to proper spacing (6 inches apart). Water regularly. Apply balanced fertilizer every 2-3 weeks. Provide consistent light and cooler temperatures when possible.

Leafy Harvest Phase

3-8 weeks (extended in Santo variety)

Plant reaches 12-18 inches tall with dense, harvestable foliage. Leaves are at peak flavor and texture. Santo variety remains in this phase longer than standard cilantro.

Begin pinching/harvesting outer leaves to encourage bushier growth. Continue regular watering and fertilizing. Monitor for bolting signs (elongated stem, flower buds). Provide afternoon shade if temperatures exceed 80°F.

Bolting/Flowering

2-4 weeks

Plant sends up central flower stem with small white, pink, or pale purple flowers. Leaves become smaller and less flavorful. Seed production begins.

If you want to extend leaf harvest, remove flower buds as they appear. If allowing seed production, stop harvesting leaves. Ensure adequate water during seed development.

Seed Maturation

2-3 weeks

Flowers fade and dry seed pods (coriander seeds) mature to tan/brown color. Plant begins to decline. Seeds are aromatic and ready to harvest.

Stop watering once seeds are mature. Allow pods to dry completely on plant. Harvest seed heads before they shatter and drop naturally.

Companion Planting

Plan your garden →

Plant with:

basil parsley chervil dill spinach lettuce tomato carrot onion garlic

Avoid planting near:

fennel anise

Common Pests

Spray with strong water stream; use insecticidal soap or neem oil; introduce ladybugs
Increase humidity; spray with water; apply neem oil or miticide if severe
Use yellow sticky traps; spray with insecticidal soap or neem oil; increase air circulation
Remove affected leaves; apply spinosad or neem oil; practice good sanitation

Uses

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Fresh herb in Latin, Asian, and Indian cuisine

Culinary

Cilantro Santo leaves are used fresh in salsas, guacamole, curries, stir-fries, and as a garnish. The leaves have the classic bright, citrusy, slightly peppery flavor characteristic of cilantro. [source]

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Coriander spice production

Culinary

Dried seeds from cilantro plants are ground into the spice coriander, used in spice blends, pickling, baking, and curry powders. Seeds have a warm, slightly sweet, citrusy flavor. [source]

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Digestive and anti-inflammatory support

Medicinal

Cilantro is traditionally used in herbal remedies to aid digestion, reduce inflammation, and support detoxification. Both leaves and seeds contain compounds with antimicrobial and antioxidant properties. [source]

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Flavoring for beverages and infusions

Household

Fresh cilantro leaves can be brewed into herbal teas or used to infuse water and cocktails. Seeds are steeped to create digestive teas. [source]

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Pollinator and beneficial insect attraction

Wildlife

When cilantro flowers (especially if allowed to bolt), it attracts bees, hoverflies, and other beneficial insects. The flowers and seeds also provide food for pollinators and beneficial predatory insects. [source]

This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.

Harvest Tips

Begin harvesting outer leaves once plant reaches 6-8 inches tall (about 4-5 weeks). Pinch or snip leaves from the outside in, leaving inner growth intact to promote bushiness. Harvest in the morning after dew dries for best flavor. For Santo variety, continuous harvesting delays bolting. Cut the entire plant 1-2 inches above soil to encourage new growth, or pick individual leaves throughout the season. To prevent bolting in heat, harvest frequently and provide afternoon shade.

Fun Facts

🌱 Cilantro Santo was specifically bred to resist bolting (early flowering), allowing gardeners to harvest leaves for 2-3 times longer than standard cilantro varieties—a game-changer for warm-climate growers.
🌱 The same plant produces two distinct spices: cilantro (the leaf) and coriander (the seed), with completely different flavor profiles—leaves are fresh and citrusy, while seeds are warm and slightly sweet.
🌱 Cilantro has a divisive reputation; roughly 14% of people carry a genetic variant that makes cilantro taste like soap due to how aldehydes (aromatic compounds) are perceived by their olfactory receptors.

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