How To Harvest Cilantro So It Keeps Growing Back All Season

Cilantro (Coriandrum sativum) leaves are the edible part of the coriander plant that adds fresh, citrusy flavor to salsas, tacos, salads, and more. You may know the seeds of this annual herb as coriander, which are used to add warm, nutty flavor to stews, pickle brine, and meat rubs. It’s easy to start cilantro from seed right in the garden, and when it’s ready to harvest, there’s a trick to keep it growing so it doesn’t quickly go to seed. Before you gather a bunch of this flavorful herb from the garden, there’s a right way to harvest cilantro that won’t kill it and will keep it coming back for later harvests.

How To Harvest Cilantro

Cilantro is ready to harvest when it reaches 6 to 8 inches tall and has a few pairs of true leaves. This can be as early as four weeks after planting for some varieties. Don’t harvest cilantro that is too small or its growth may be stunted, and leaves may lack flavor. Regular harvesting encourages cilantro to continue growing and keeps the plant from bolting, or flowering and going to seed quickly. Don’t harvest more than a third of the plant at one time. Succession planting ensures a constant supply of cilantro, so sow more seeds every few weeks.

Here’s how to harvest cilantro to keep it steadily growing:

1. Take only the outer stems of the cilantro plant and leave the younger inner stems. Either pinch individual leaves from the plant or use clean pruning shears to cut 6-inch stems about 1 or 2 inches from the base of the plant. This will encourage vigorous, bushy growth. The inner portion will continue to grow and be ready for the next harvest as new growth comes in.
2. Continue to water cilantro to keep the soil moist and fertilize it every few weeks for continuous growth. If the leaves begin to feather or flowering stalks appear, cut cilantro more vigorously to delay the plant from setting seed.
3. Continue to harvest cilantro regularly to keep it from setting seed early, cutting from the same plant for a few more weeks until warm weather arrives. Temperatures consistently above 70ºF will cause bolting.
4. To harvest a large bunch of cilantro, gather the stems and cut the entire plant down to an inch or two above the plant’s base.

How Often To Harvest Cilantro

Cilantro is a cool-weather herb that grows best in spring and fall. It takes about 45 to 70 days for cilantro to be ready to harvest, and it lives for about two to three months before dying. During this time, it can be harvested. Remove outer stems of cilantro at least weekly to encourage more growth to develop and to keep it from flowering.

When To Harvest Cilantro

Harvest cilantro once the stems are about 6 inches tall, which is generally about four weeks after the seeds sprout. The best time of day to harvest cilantro is in the early morning or evening when cool temperatures keep it from losing too much moisture. Leaves harvested after flowering may be tough and bitter.

Once cilantro bolts for the season, let the seed pods brown on the plant. Two or three weeks after flowering, snip off the seed pods, hang them upside down to dry, and collect any fallen coriander seeds.

How To Store Cilantro After Harvesting

Cilantro tastes best when harvested and eaten fresh, but if you find yourself with a large amount that needs to be cut or your cilantro is getting ready to bolt, you can store it in the fridge or freezer to extend it. After harvesting, you can store cilantro in the refrigerator for up to two weeks. Gather the stems and trim off the ends. Place the bunch in a small glass or vase filled with clean water. Store the cilantro loosely covered with a plastic bag in the fridge, changing the water every other day.

To freeze cilantro, wash and dry the herbs, chop them, place them in ice cube trays, and place in the freezer until frozen. Then remove the cubes from the trays and store them in a resealable plastic bag in the freezer.