Harvesting and Preserving Cilantro

Leaf Harvest

• Cilantro leaves reach maturity within 45 to 75 days after planting. You can harvest individual leaves or cut back the entire plant. When picking individual leaves, snip off the outer foliage with small shears but leave the interior of the plant to continue growing. Alternatively, cut back the entire cilantro plant to within 2 inches of the ground after the stems grow to a 4- to 6-inch length. The cilantro will grow back from the remaining stems. Frequent harvesting delays seed formation so you can harvest leaves longer.

Preserving Leaves

• The leaves have the most flavor when used fresh. You can store them in the vegetable crisper drawer of the refrigerator for three to five days with minimal loss of quality. For longer storage, dry the leaves by hanging the stems upside down in a dark area with good air circulation. Store the dried leaves in an airtight container until you are ready to use them. Cilantro also freezes well. Place fresh leaves in a sealed freezer bag and store them in the freezer for six months or longer.

Seed Harvest

• The seeds of the cilantro plant, called coriander, develop after the plant flowers. Harvest the seeds once they turn brown in late summer or early fall. Cut off the seed heads and placing them in a paper bag in a dry area. Once the seeds dry, they begin falling off the seed head on their own. The seeds will collect in the bottom of the bag and you can remove the stems after most of the seeds have fallen free. Remove any plant material from the collected seeds and dispose of it before storage.

Preserving Seeds

• Coriander seeds require minimal preparation before storage. You must remove any non-seed plant material from the collected seed by hand. An airtight jar or storage bag works well for storage. Keep the seeds in a dark, cool location, such as in a pantry or spice cabinet, until you are ready to use them. Coriander seeds can retain their flavor and quality for up to a year if they are kept dry.