Cilantro & Coriander : Cilantro

Cilantro & Coriander: Burpee Calypso

Use cilantro leaves in Spanish, Oriental and Mediterranean dishes. Use coriander seeds in stuffing, marinades and soups.

Cilantro & Coriander: Burpee-Cilantro

Use pungent leaves (Cilantro) in Oriental and Mexican dishes. Seeds (Coriander) used to make curry powder. We searched the world to find the best organic seed - Burpee fully guarantees that not a drop of synthetic chemicals was used to make these excellent seeds. Certified Organic Seed.

Cilantro & Coriander: Caribe Coriander/Cilantro

Caribe is an improved variety prized for its bolt-resistance and tolerance of summer heat allowing it to last longer in the garden.

Cilantro & Coriander: Cilantro BC

Popular in Mexican cuisine, this herb is a must for all salsa and chili recipes, delicious and flavorful.

Cilantro & Coriander: Cilantro, confetti

Similar in appearance to parsley, cilantro is a staple in Mexican, Indian, and Asian cuisines. This bolt-resistant variety produces lush growth. The seeds of the plant can be harvested and are called coriander.

Cilantro & Coriander: Cilantro Confetti

This variety may remind you of carrot tops, with feathery, ferny leaves on long, sturdy stems. Expect them to reach 25 to 28 inches high in no time, and begin cutting them as soon as the plant has good growth. Slow to bolt, Confetti is a variety that can be grown right into the warmer months! Cilantro is used in Mexican, Thai, Chinese, and Indian cooking. It is a staple of great Salsa, with a very spicy bite that complements the acidity of Tomatoes and limes nicely. Pick fresh leaves all summer long! And Coriander is a fragrant spice widely used in Middle Eastern and Indian cuisine. Fresh Cilantro and Coriander from your garden are infinitely more aromatic and flavorful than most store-bought versions, so consider adding it to your vegetable garden this season! Give Confetti full sunshine to very light shade and any moist, well-drained garden soil (the richer the better). Hold off on fertilizers that contain nitrogen, which could reduce the flavor of the leaves and seeds. This is a very quick-growing herb, setting leaves that can be harvested just 4 weeks after sowing the seed!

Cilantro & Coriander: Cilantro (Coriander)

Both leaves (cilantro) and seeds (coriander) are used in Chinese, Indian, and Mexican cuisine. Plant successions monthly. Difficult to germinate in hot weather -- sow in shade, or keep soil covered and cool until seeds emerge. Self-seeds well in cool weather. Cold-hardy to 15˚F.

Medicinal: known in Chinese medicine as 'yuan-xu-zi' (Chinese parsley), the seeds are used as a diaphoretic and appetite stimulant.

Cilantro & Coriander: Coriander

Up to 110 cm in height. Harvest young leaves (в фазе розетки)

Cilantro & Coriander: Coriander Cilantro (Heirloom)

Cilantro, or Coriander, is a quick-growing leafy plant. It produces distinctly flavored leave that add unique flavor and aroma. Used in many ethnic cuisines such as Mexican, Thai and other Asian recipes. It gives pizazz to salsa recipes. Easy to grow in almost any soil with full sun to part shade. Start outdoors in early spring.

Cilantro & Coriander: Culantro

Is widely used in seasoning and marinating in the Caribbean, particularly in Puerto Rico and Trinidad and Tobago. It is also used extensively in Thailand, India, Vietnam, and other parts of Asia as a culinary herb. This variety of coriander dries well, retaining good color and flavor, making it valuable in the dried herb industry. It is sometimes used as a substitute for cilantro, but it has a much stronger taste.

Cilantro & Coriander: Grow Organic Livingston Seed Co.

Cilantro is very popular and an easy-to-grow herb. The leaves are parlsey-like, yet are spicier than regular parsley. The aromatic and flavorful seeds are used in potpourri and to flavor pastries, salad dressings, and meats. It's a staple in Mexican dishes and fresh salsa. 100% Organic. Grow Organic

Cilantro & Coriander: La Reina Baja

Cilantro/Coriander is a sweet and spicy herb used in numerous Latin American, Mexican and Chinese dishes. This herb is a member of the dill family, and produces highly pungent seeds and leaves. Use for seasoning in pickles, meat dishes, breads and pastries. It is great for both spring and fall plantings. Plant every 3-4 weeks for a continuous supply. Great for Container Gardening!

Cilantro & Coriander: Large Seeded Coriander

Early-bolting seed type is intended for use of the seed, which are true coriander; however the leaves may be harvested sparingly for cilantro. Very productive, and fresh coriander is so much nicer than the dried seeds in cooking!

Cilantro & Coriander: Longstanding

Cilantro, or Coriander, is a quick-growing leafy plant. It produces distinctly flavored leave that add unique flavor and aroma. Used in many ethnic cuisines such as Mexican, Thai and other Asian recipes. It gives pizazz to salsa recipes. Easy to grow in almost any soil with full sun to part shade. Start outdoors in early spring.

Cilantro & Coriander: Moroccan Coriander

Moroccan cilantro has immense culinary value for both its leaves and seeds. A friend from Southeast Asia, who frequently travels throughout the world, is adamant about this particular variety claiming it is far stronger than standard types. I don't think I'm a good enough chef to discern the difference since I generally use it more as a complement to other dishes rather than a main ingredient. However, my friend absolutely can tell the difference. Noted for use around the globe, but in particular in Asia and South America. Try it for yourself. Plants are slower to bolt than other varieties and quickly produce 'bushes' of cilantro leaves on tall stems.

Cilantro & Coriander: Salsa Cilamtro

Similar in appearance to parsley, cilantro is a staple in Mexican, Indian, and Asian cuisines. This bolt-resistant variety produces lush growth. The seeds of the plant can be harvested and are called coriander.

Cilantro & Coriander: Santo Cilantro

Similar in appearance to parsley, cilantro is a staple in Mexican, Indian, and Asian cuisines. This bolt-resistant variety produces lush growth. The seeds of the plant can be harvested and are called coriander.

Cilantro & Coriander: Slo-Bolt

This is a slow bolting version of Cilantro/Coriander that produces flavorful leaves over a longer period.

Cilantro & Coriander: Slow Bolt Cilantro

Deliciously spicy, pungent, bright green leaves essential for Mexican and Asian dishes. This slow-bolt strain holds better than any other at the leaf stage.