Santo Cilantro Heirloom Seeds

Santo Cilantro Seeds — Heirloom Organic | Slow-Bolt, Broad Deep-Green Leaves, Chef & Farmers Market Favorite | 55–60 Days

Coriandrum sativum — Santo is the cilantro standard for serious kitchen gardeners and farmers' market growers. Bred specifically for slow bolting, Santo stays in leaf production significantly longer than standard cilantro varieties — producing broad, deep-green leaves with strong, classic cilantro flavor before going to seed. The extended harvest window makes it ideal for succession planting and main-season production. ~100+ seeds per packet. 55–60 days.

Note: Cilantro flavor perception is genetic — specific aldehyde-sensitive genes cause some people to perceive cilantro as soapy. This is a well-documented trait, not a quality issue.

Why Santo Is the Grower's Choice

Most cilantro varieties bolt quickly in warm weather, shortening the harvest window. Santo was bred to resist this — staying in vegetative leaf production longer, giving you more harvests per planting. Widely used by chefs and farmers market vendors for its reliable performance, strong flavor, and broad leaves that are easy to harvest and handle. Sow succession every 2 weeks for a continuous supply throughout the season.

Why Grow Santo Cilantro?

• Slow-bolt variety — stays in leaf production longer than standard cilantro; extended harvest window in warm weather
• Broad, deep-green leaves — strong classic cilantro flavor; preferred by chefs and farmers market growers
• Fast-growing — ready to harvest in 55–60 days; one of the quickest herbs to first harvest
• Dual-use herb — harvest leaves as cilantro; allow to go to seed for coriander spice
• ~100+ seeds per packet — enough for multiple succession sowings across the season
• Organic, open-pollinated heirloom — save seed (coriander) year after year

In the Kitchen

• Fresh leaves (cilantro): Essential in Mexican salsas, guacamole, tacos, and pico de gallo; Thai curries, Vietnamese pho, and Indian chutneys
• Garnish: Scatter whole leaves over finished dishes — soups, grain bowls, grilled meats, and fish
• Herb sauces: Blend with lime, garlic, and jalapeño for chimichurri-style sauces and marinades
• Coriander seed: Allow plants to bolt and set seed; harvest dried seeds for use as a spice in curries, pickling brines, and spice blends
• Stems: The stems have as much flavor as the leaves — mince finely and use in cooking

Growing Notes

• Season: Cool-season annual; bolts in heat — best in spring and fall; Santo's slow-bolt trait extends the warm-weather window
• Direct sow: Preferred method; sow ¼–½ inch deep directly in the garden
• Start indoors: 3–4 weeks before transplanting if needed; cilantro dislikes root disturbance — use biodegradable pots
• Spacing: 8–10 inches apart; rows 24–36 inches apart
• Light: Full sun to partial shade; partial shade in hot climates delays bolting
• Watering: Consistent moisture; avoid heat stress to extend leaf production
• Succession sowing: Every 2 weeks for continuous harvest across the season
• Harvest: Begin when plants reach 6–8 inches tall; cut outer leaves first to allow inner leaves to continue growing; harvest regularly before bolting for best flavor
• Companion plants: Tomatoes, peppers

Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden's success.