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How Much Sun for Cilantro?

Cilantro, also sometimes called Chinese or Mexican parsley, is the leafy part of the coriander plant, Coriandrum sativum. It is a member of the Apiaceae or Umbelliferae family which includes carrots, parsley, dill, anise, chervil and celery. Common in Asian, Indian, Chinese, Texan, African and Mexican cuisine, cilantro is a taste that people seem to love or hate, but that rarely goes unnoticed.
  1. Sun Requirements for Leaf Production

    • The ideal location for cilantro gets morning sun and afternoon shade. Coriander flowers and goes to seed, or bolts, quickly -- especially in hot weather -- at which point the leaf takes on a strong and often bitter flavor. To ensure a constant supply of fresh, tasty leaves, sow new seeds every few weeks throughout the growing season. Slow-bolt varieties of the herb can take up to two weeks longer to bolt and are well worth seeking out.

    Slow-bolt Varieties

    • Santos is a uniform variety of slow-bolt cilantro/coriander that has good flavor and dark green color. Jantar is the slowest to bolt but its yield tends to be less than average. Slow Bolt Winner is a mild-tasting, tall strain that performs best in mild climates. Showiest of the slow-bolt corianders is Delfino. Its foliage is ferny and decorative while the flavor is strong and spicy. In 2006 it was awarded an All-America Selection Award.

    Use Mulch and Shelter From Sun

    • If full sun is all that is available, a longer period of leaf production can be achieved by using mulch, such as fine bark or straw, around the base of plants to help keep the soil cool. Taller herbs, such as tarragon, sage and dill, grown around and near the coriander plants will create shade and help shelter the cilantro/coriander plants from the intense heat of afternoon sun.

    Ensure Constant Supply

    • For a constant supply of fresh cilantro, allow some of the plants to set seed and self-sow. Coriander seeds, which have a much different taste than cilantro leaf, will overwinter even in cold climates and emerge early in the spring as small, hearty seedlings. Extra coriander seeds can be harvested and used to flavor curries, soups, stews and pickles throughout the winter and any remaining seeds can be sown outdoors again in early spring.