How to Grow Coriander 'Santo'
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Coriander 'Santo'
Coriandrum sativum 'Santo'
herbCoriander 'Santo' is a slow-bolt cultivar prized for its abundant, flavorful foliage and extended harvest window. This improved variety is specifically bred to delay flowering, making it ideal for cilantro lovers who want fresh leaves rather than seeds. It produces delicate, finely textured leaves with a bright, citrusy aroma.
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Example Coriander 'Santo' timeline · Pittsburgh, PA (Zone 6b)
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Plant Coriander 'Santo'
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Coriander 'Santo'
Around Jun 6≈ 50 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Coriander 'Santo' dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 3-9, with best performance in cooler seasons (spring and fall)
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Germination & Seedling
7-14 daysTiny green sprouts emerge with thin, thread-like primary leaves. Plants are delicate and vulnerable.
Keep soil moist but not soggy. Provide bright light once sprouted. Thin seedlings to 6-inch spacing. Germination takes 7-10 days.
Early Vegetative (Leaf Development)
3-4 weeksTrue leaves unfold, becoming more finely segmented. Plant develops bushy foliage with characteristic feathery appearance.
Water consistently to prevent bolting. Keep soil mulched to retain moisture and cool roots. Begin light harvesting once 6-8 leaves develop.
Peak Vegetative (Maximum Leaf Production)
3-5 weeksPlant is full and lush with abundant, tender green foliage. Leaves are most flavorful and tender during this stage.
Harvest regularly (pinch or cut outer stems) to encourage bushiness and delay flowering. Water frequently. 'Santo' stays in this stage longer than standard coriander.
Early Bolting (Flower Formation)
1-2 weeksThin stems elongate from leaf axils. Small white or pale pink flowers appear in umbel clusters.
Once bolting begins, leaf quality declines. For extended leaf harvest, remove flower buds promptly. For seed production, allow flowers to develop.
Seed Maturation
3-4 weeksFlowers fade and green seed pods (coriander seeds) develop and dry. Seeds turn tan to brown when mature.
Stop harvesting leaves. Allow plant to dry. Seeds are ready when they change color and easily separate from the plant. Harvest by cutting entire seed heads and drying.
Common Pests
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Spray with strong water jet; use insecticidal soap or neem oil. Encourage beneficial insects like ladybugs.
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Increase humidity with regular misting. Use neem oil or miticide spray. Avoid overhead watering which can stress plants.
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Yellow sticky traps; insecticidal soap; neem oil. Remove heavily infested leaves.
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Hand-pick; row covers for seedlings; spinosad spray for severe infestations.
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Improve air circulation; avoid overhead watering. Spray with sulfur or potassium bicarbonate if needed.
Uses
Fresh cilantro for cooking
CulinaryThe tender leaves are essential in Mexican, Indian, Thai, and Vietnamese cuisines. Use fresh in salsas, curries, soups, garnishes, and Asian noodle dishes for bright, citrusy flavor. [source]
Coriander seeds for spice
CulinaryMature seeds are dried and used whole or ground as a warm, slightly sweet spice in curries, pickling, baking, and spice blends worldwide. [source]
Digestive and anti-inflammatory aid
MedicinalCoriander has been used in traditional medicine to aid digestion, reduce inflammation, and support gut health. Leaves and seeds are used in herbal teas and remedies. [source]
Natural flavor enhancer and preservative
HouseholdCoriander seeds are used in pickling, preservation, and food flavoring. The fresh leaves add aromatic qualities to household preparations. [source]
Pollinator attraction
WildlifeThe delicate flowers attract bees, butterflies, and beneficial insects. Allowing some plants to flower supports pollinator populations and beneficial parasitoid wasps. [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 leaves when plant has 6-8 true leaves (about 4-5 weeks). Pinch or cut outer stems from the top to encourage bushiness. Harvest in the morning after dew dries for best flavor. For continuous supply, sow seeds every 2-3 weeks. Cut plant back by no more than 1/3 at a time. 'Santo' typically provides 8-10 weeks of leaf harvest before bolting. For seeds, allow flowers to mature, then harvest entire seed heads and dry completely before threshing.
Fun Facts
- 🌱 The name 'Santo' refers to the slow-bolting characteristic that extends the cilantro leaf harvest season by weeks compared to standard varieties, making it the go-to choice for cilantro enthusiasts.
- 🌱 Coriander is one of the oldest known spices, referenced in Sanskrit texts and Egyptian tombs. The same plant produces both the fresh herb (cilantro) and the spice (coriander seeds) depending on harvest timing.
- 🌱 Interestingly, the perception of coriander's taste is partially genetic—some people carry a gene (OR6A2) that makes the plant taste soapy to them, while others enjoy its bright, citrusy flavor.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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