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Coriander Santo
Coriandrum sativum 'Santo'
herbCoriander Santo is a slow-bolting variety of cilantro bred specifically for leafy green production rather than quick flowering. This cultivar produces abundant, deeply lobed foliage with a mild, fresh flavor that is popular in Asian and Latin American cuisines. It maintains productive leaf growth for an extended season before setting seed.
Growing Conditions
Soil
Growing Zones
Find your zone βThrives in zones 3-10; prefers cool to moderate temperatures
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Growth Stages
Seedling
2-3 weeksDelicate cotyledons emerge within 7-10 days, followed by true leaves with the characteristic lobed shape appearing within 2 weeks.
Keep soil consistently moist but not soggy. Provide bright indirect light. Thin seedlings to 6-inch spacing once they have 2-3 true leaves.
Vegetative Growth
3-5 weeksPlant develops multiple stems with increasingly complex, feathery foliage. Santo variety distinguishes itself by maintaining vigorous leaf production without premature flowering.
Maintain consistent moisture and cool temperatures (60-70Β°F ideal). Apply balanced fertilizer every 3-4 weeks. Pinch tips to encourage bushier growth and prevent early bolting.
Pre-Flowering
2-4 weeksPlant becomes denser with extensive foliage. Flower buds may begin to form at stem tips, though Santo is selected for delayed bolting.
Continue regular harvesting to delay flowering. Increase watering during hot periods. Keep temperatures below 75Β°F if possible to extend leaf production.
Flowering & Seed Production
3-4 weeksDelicate white or pale pink flowers appear in flat-topped clusters (umbels). Seeds develop as the plant matures, becoming hard and aromatic.
If you want fresh leaves, continue harvesting above flowers. Allow some plants to flower for coriander seed production if desired. Harvest seeds when they turn brown and dry.
Mature/Harvest Ready
Ongoing until first frost or plant completionPlant reaches full size with extensive harvestable foliage or mature seeds depending on your goal.
Harvest leaves regularly to extend production. For seed, allow flowers to dry on the plant; cut seed heads and dry completely before threshing.
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 and misting; use neem oil or sulfur spray; avoid over-fertilizing with nitrogen
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Remove and dispose of heavily infested leaves; use row covers on young plants; apply spinosad if severe
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Improve air circulation; spray with baking soda solution (1 tbsp per gallon water); apply sulfur or neem oil
Uses
Fresh herb for cooking
CulinaryCoriander Santo is prized for its tender, flavorful leaves used fresh in salsas, curries, soups, salads, and Asian cuisine. The slow-bolting nature means it maintains superior leaf quality longer than standard cilantro varieties. [source]
Coriander seed spice
CulinaryIf allowed to mature, the dried seeds become the spice coriander with a warm, citrus-like flavor used in curries, pickling, baking, and Indian cooking. [source]
Digestive and anti-inflammatory support
MedicinalCoriander has been used in traditional medicine to aid digestion, reduce inflammation, and support healthy blood sugar levels. The leaves and seeds contain beneficial compounds with antioxidant properties. [source]
Flavor and fragrance applications
HouseholdCoriander is used in perfumery, herbal teas, and flavoring for beverages. The aromatic seeds provide a natural fragrance component. [source]
Pollinator and beneficial insect attraction
WildlifeWhen allowed to flower, Coriander Santo's delicate white flowers attract bees, butterflies, and beneficial parasitic wasps that control garden pests. [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 has 6+ leaves, typically 3-4 weeks after planting. Pinch off upper stems and leaves regularly to encourage bushier growth and delay bolting. Harvest in the morning after dew dries for best flavor and freshness. For seed production, allow flowers to fully mature and dry on the plant, then harvest seed heads and dry further in a warm, ventilated area for 1-2 weeks before threshing.
Fun Facts
- π± Coriander Santo was specifically bred by seed companies to address the 'bolting problem' that frustrates home gardenersβthe traditional tendency of cilantro to flower quickly in warm weather and lose its desirable leafy quality.
- π± The plant has a fascinating dual identity: the immature plant is called 'cilantro' while the mature seeds are the spice 'coriander,' making it one of the few herbs where different plant parts have different common names.
- π± Coriander seeds have been found in ancient Egyptian tombs and were used by Greek and Roman physicians, making it one of the oldest cultivated herbs in human history.
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