Slow Bolt Cilantro – Heirloom Herb Seeds

Slow Bolt Cilantro – Heirloom Cilantro Bred for a Longer Harvest Season

Slow Bolt Cilantro (Coriandrum sativum) is a classic heirloom variety specifically bred to resist bolting, giving you a longer, more productive harvest window than standard cilantro. An upright cool-season annual, Slow Bolt Cilantro develops thin stems and aromatic fresh green leaves that are ready to harvest in 50–60 days. As temperatures warm, plants eventually bolt and produce small clusters of white flowers followed by coriander seeds — both edible and valuable in the kitchen. Non-GMO, open-pollinated, heirloom.

Why Grow Slow Bolt Cilantro?

• Bred to resist bolting — longer leaf harvest window than standard varieties
• Dual harvest — fresh leaves (cilantro) and dried seeds (coriander) both usable
• Cool-season performer — thrives in spring and fall when flavor is best
• Continuous harvest — younger leaves regrow as lower leaves are harvested
• Medicinal & culinary — used in cooking and traditional holistic practices

Growth Habits

• Days to Maturity: 50–60 days (leaves); 70+ days (coriander seeds)
• Plant Height: 12–36"
• Growth Habit: Upright annual
• Color: Fresh green leaves, thin stems
• Flavor: Fresh, mild spice
• Flowers: Small white clusters when bolting

Starting & Growing Tips

• Direct sow in spring or fall — thrives in cool seasons
• Sow seeds 1/4" deep, spacing 4–6" apart
• Prefers moderately rich, well-drained soil
• Full sun to partial shade; cool to warm temperatures
• Keep soil consistently moist
• Stagger plantings every 2–3 weeks for continuous harvest
• Harvest lower leaves regularly — younger inner leaves will continue to grow
• Once warm temperatures arrive, plants will bolt and set coriander seeds

Harvesting

Harvest fresh leaves once plants are established and growing well. Pick outer/lower leaves first to encourage continued inner leaf production. For the best flavor, harvest before bolting begins. Once the plant bolts and produces white flowers, allow seeds to mature and dry on the vine. Dry harvested coriander seeds for 2 weeks in a warm, dry location before using in cooking.

Culinary Uses

Fresh Slow Bolt Cilantro leaves are an essential ingredient in South American and Asian cuisines. Use in carne asada tacos, Chinese stir-fries, Thai chicken, banh mi sandwiches, salsas, curries, and soups. Dried coriander seeds add warm, citrusy depth to curries, meat dishes, and spice blends.

• Fresh leaves: tacos, stir-fries, salsas, soups, garnish
• Dried coriander seeds: curries, meat dishes, spice blends
• Pairs well with lime, garlic, tomatoes, and peppers

Medicinal & Holistic Uses

Coriander seeds are rich in antioxidants and have been used in ancient holistic practices for aromatherapy, stress and anxiety relief, and as a traditional remedy for chronic conditions including diabetes. Dry seeds thoroughly before use in herbal preparations.

Planting Information

• Seeding Depth: 1/4"
• Plant Spacing: 4–6" (4–9 plants per sq ft)
• Hardiness Zones: 3–11
• Soil Preference: Moderately rich, well-drained
• Temperature Preference: Cool to warm
• Light Preference: Full sun to partial shade
• Pests/Diseases: Aphids, fungal leaf spots

Seed Details

• Latin Name: Coriandrum sativum
• Seed Origin: USA
• Non-GMO | Open-Pollinated | Heirloom