Wouldn't it be nice to have cilantro growing right outside your kitchen door in a lovely garden pot? Whenever you wanted to fix Mexican salsa or guacamole, or a Middle Eastern yogurt sauce for lamb kabobs, there the lacy, sweetly pungent leaves would be, ready to harvest.
But if you have ever tried to grow it, you have probably noticed that cilantro yields a fast crop; plants are barely up before they try to flower and set seeds. So those tasty leaves aren't around long, especially in warm weather.
To keep leaves coming, you can sow seeds every two weeks for a continuous crop. Or, even better, try the method we recommend. Grow cilantro as you would mesclun. Sow seeds thickly in a wide, shallow container or garden bowl then, as as plants are 3 to 4 inches tall and sporting a couple of cut able leaves, use scissors to cut off some foliage for cooking.
Shear from a different section of the containerever time, rotating the potas you go and never letting plants in any area mature. By the time you get back to the first section harvested, new leaves will have appeared. EASY!
Easy tips to follow:
1. Select a bowl shaped planter pot at least 18" wide and 8" to 10" deep. Obviously the larger the better for a nice supply.
2. Fill the pot with a fasting draining potting soil and mix in an organic fertilizer.
3. Before seeding, moisten the soil using a fine spray from the hose. Because the seeds are fairly small, mix them in a bowl with sand so they will disperse evenly and not clump together.
4. Gently mist the soil so as not to displace the seeds.
5. Place the container in full sun and the seeds should germinate in 7 to 10 days.
6. Harvest according to the instructions listed above. It is possible to harvest 4 crops from a single pot.