Coriander
Coriandrum sativum — cilantro in a hurry; the herb that bolts if you look away.
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Origin
Section titled “Origin”A cool-season annual from the eastern Mediterranean and western Asia: up with the rains, seed before the summer drought. Heat, long days, or a dry spell flip it from leaves to a flower stalk — bolting is its original strategy, not a flaw.
Location
Section titled “Location”Bright with morning sun, shaded from midday heat, 50–77 °F. In summer, morning sun and midday shade stretch each sowing.
Watering
Section titled “Watering”Keep it evenly moist — drought stress triggers bolting. Half-strength balanced liquid feed every four weeks, March to September.
Pruning
Section titled “Pruning”Harvesting is the pruning: cut outer leaves and let the center keep producing, or shear the whole pot at its peak and resow. Once it bolts, let it finish — the seeds are the second harvest.
Repotting
Section titled “Repotting”None — the taproot hates transplanting, which is why supermarket pots sulk. Sow directly in the final pot and resow every few weeks.
In the kitchen
Section titled “In the kitchen”One plant, two spices. Fresh leaves (cilantro) go raw at the last second into salsa, curry, phở, and guacamole — cooking erases them. The seeds of a bolted pot are coriander proper, warm and citrusy, for toasting and grinding into curry bases and spice rubs.