Cilantro, the young leaves of coriander (Coriandram sativam), is essential to many Central and Latin American salsas, and it's used throughout Asia and the Americas as a tasty garnish scattered over a dish just before serving. Also known as Chinese Parsley. All parts of the coriander plant are edible. Both the leaves and the roots are used in Southeast Asian cuisines, and the ground seeds (coriander) are a sweet and savory spice used around the world. Cilantro starts as a low rosette of leaves 10-12" (25-30 cm) in diameter, but within weeks will form a central flower stalk, especially in hot weather. Mature coriander plants form a sprawling dome 2-3 feet (60 cm-1 m) high. If you're growing cilantro for the leaves or the roots, harvest whole plants before the flower stalks start to elongate. But if you have the space, allow a few plants to flower, and watch what happens. You'll have better luck growing cilantro if you start from seeds instead of plants. 'Slow-bolt' cilantro takes longer to bolt in warm weather, and is the best choice for growing cilantro where summers are hot. • Zones: 3-9 • Planting Depth: 1/4" inch • Spacing: sow 1" inch apart. thin plants to 6-12" inches apart. 12"inches between rows • Sun/Shade: Full Sun • Germination: 5-10 days • Days to Maturity: 4-5 weeks • Plant height: 18-24" inches • Annual/Perennial: Annual