Plant produces very pungent leaves and seeds. Used in
seasoning pickles and meats. Excellent in Mexican, Chinese,
and Latin American dishes. The spice, coriander, are the plant’s
dried seed—a staple of Indian cooking. Plant seeds ½" deep.
Plant every 3 to 4 weeks for continuous supply. Harvest cilantro leaves by cutting
stems near ground level.
Approx. 100 untreated seeds