Cilantro

Cilantro Production

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Cilantro (also known as Mexican parsley and Chinese parsley) is a fresh herb crop sharing the same family (Apiaceae) as celery and parsley. The dried seeds of this plant, known as coriander, are also sold commercially. Cilantro grows best in low salinity soils with adequate tilth, nutrients, and moisture levels.

Many varieties of cilantro grow well between spring and fall, although a concern growers face with the crop is bolting during the warmer months. In the winter, the variety Santos is commonly grown. Other common varieties include Long Standing, Leisure, and Terra.

In California, cilantro is primarily produced along the southern and Central Coast (Ventura, Monterey, Santa Barbara, and San Benito Counties) from March to mid-November. Cilantro is also planted as a winter crop in Coachella Valley.

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Different Resources about Cilantro Production

• Cilantro Production in California (archived)

• Cilantro Production Summary (FDA and UC Davis) (archived)

• Cilantro and Parsley Pest Management Guidelines

• Cilantro Production: Sample Costs and Profitability Analysis (archived)

• Postharvest Physiology and Quality of Cilantro

• Herbs (Fresh Culinary) - Recommendations for Maintaining Postharvest Quality

• Cilantro Nutritional Information (USDA) (see pages 78-79)

• Cilantro - UC Master Gardeners, Santa Clara County

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