Cilantro – Santo

Coriandrum sativum – Santo

• Growing Temp 50°F – 75°F

• Days to Maturity 50-55 days

Ease of Cultivation and Culinary Use: Santo cilantro is a popular, bolt-resistant variety known for its robust flavor and aromatic leaves. It is easy to grow, especially in cooler temperatures, and performs well with consistent moisture. Santo cilantro is widely used in Latin American and Asian cuisines, adding fresh flavor to salsas, salads, and sauces. The leaves, stems, and seeds (coriander) are all edible, making it a versatile culinary herb.

Direct Sowing: For direct sowing, plant Santo cilantro seeds outdoors in early spring or fall when temperatures are cool. Sow the seeds about ¼ inch deep and space them 6 inches apart in rows 12 inches apart. Germination usually occurs within 7–10 days. Keep the soil consistently moist but not waterlogged to support healthy growth and delay bolting.

Early Sowing for Seedlings: To start early, sow cilantro seeds indoors 2–4 weeks before the last expected frost. Use seedling trays filled with quality potting mix, placing 1–2 seeds per cell. Maintain a temperature of 60–70°F to encourage germination. Once seedlings have their first true leaves and the risk of frost has passed, transplant them outdoors, spacing them 6 inches apart in rows 12 inches apart. Water well after transplanting, and consider adding mulch to retain moisture.

Harvesting: To identify when Santo cilantro is ready for harvest, look for lush, green leaves around 3–6 inches long, typically ready within 50-55 days. Begin harvesting by snipping outer leaves, allowing the center to continue growing. Regular harvesting promotes prolonged leaf production. If left to flower, the seeds can be harvested as coriander when they turn brown.