Cilantro/Coriander

Santo is a popular variety of Cilantro/Coriander because it is slow to bolt (flower). The leaves can be harvested for their zesty, slightly citrusy flavour, and the seeds are great for adding a warm, nutty flavour to dishes. Fun fact: Some people have a gene mutation that makes Cilantro taste like soap. 

If you are harvesting the leaves (Cilantro), pick them when they are young and around 4" long. Cilantro has the best flavour when fresh, and tends to lose taste when dried or cooked. If you are harvesting the seeds (Coriander), cut the flower heads off and stick them upside down in a paper bag; as the seeds ripen, they will fall into the bag.

Cilantro/Coriander can be finicky to grow properly, as it can bolt (flower) easily in certain conditions. Transplanting, hot temperatures, and too much moisture can all trigger flowering. Generally, part shade and light, well-drained, somewhat dry soil will keep your Cilantro/Coriander leafy for the longest amount of time.