70 Days To Harvest: Distinctive flavor used in Mexican, Indian, Thai and Chinese foods. Also known as Chinese Parsley and Culantro.
Sowing: Plant any time in mild climates or beginning in early spring for cold areas. Plant in full sun to part shade. Not fussy about soil. Plant every two weeks for continuous harvest.
Comments: Harvest fresh leaves individually or pull entire plant before seed stalk appears. May be frozen for later use. Plant can be left to mature and set seed for coriander spice.
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