Santo

Family: Apiaceae Herb

Planting Schedule

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Fragrant from the first tender leaves, Santo cilantro unfurls with a clean, bright aroma that turns especially vivid as plants mature in about 45 days.

The foliage is finely divided and vividly green, with a crisp, delicate texture that holds its character for fresh use and for finishing sauces, salsas, and pickling blends. Grow Santo for a garden-to-bowl herb that feels luminous—soft to the touch, bold on the palate, and wonderfully aromatic.

Light: Part SunMaturity: 45 DaysHabit: Upright

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Santo Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Direct Sow	Jun 1st	Jul 16th – Aug 1st
Zone 2a	Direct Sow	May 25th	Jul 9th – Aug 29th
Zone 2b	Direct Sow	May 15th	Jun 29th – Aug 25th
Zone 3a	Direct Sow	May 15th	Jun 29th – Sep 1st
Zone 3b	Direct Sow	May 19th	Jul 3rd – Sep 21st
Zone 4a	Direct Sow	May 15th	Jun 29th – Sep 24th
Zone 4b	Direct Sow	May 13th	Jun 27th – Sep 27th
Zone 5a	Direct Sow	May 8th	Jun 22nd – Sep 30th
Zone 5b	Direct Sow	May 4th	Jun 18th – Oct 5th
Zone 6a	Direct Sow	May 1st	Jun 15th – Oct 10th
Zone 6b	Direct Sow	Apr 25th	Jun 9th – Oct 16th
Zone 7a	Direct Sow	Apr 20th	Jun 4th – Oct 20th
Zone 7b	Direct Sow	Apr 10th	May 25th – Oct 28th
Zone 8a	Direct Sow	Apr 1st	May 16th – Nov 5th
Zone 8b	Direct Sow	Mar 23rd	May 7th – Nov 12th
Zone 9a	Direct Sow	Mar 6th	Apr 20th – Nov 26th
Zone 9b	Direct Sow	Feb 9th	Mar 26th – Dec 9th
Zone 10a	—	Oct 1st	Nov 15th – Feb 28th
Zone 10b	—	Oct 1st	Nov 15th – Feb 28th
Zone 11a	—	Oct 1st	Nov 15th – Feb 28th
Zone 11b	—	Oct 1st	Nov 15th – Feb 28th
Zone 12a	—	Oct 1st	Nov 15th – Feb 28th
Zone 12b	—	Oct 1st	Nov 15th – Feb 28th
Zone 13a	—	Oct 1st	Nov 15th – Feb 28th
Zone 13b	—	Oct 1st	Nov 15th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	45
Sun Requirements	Part Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	35
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Santo cilantro is built for the moment you tear it open—its bright, almost zingy aroma holds up when used as a finish or in vinegar, rather than disappearing into a long-cooked pot. Chop it fine and add at the end so the leaves keep their crisp bite and that green, citrusy punch stays front-of-palate.

Best Uses

fresh chopping into salsa and sofrito where it stays lively, not limp
finishing cilantro on hot dishes for a fragrant top note
stirred into quick pickling blends and vinegar-forward sauces

Flavor Profile

clean, bright citrus-herb aroma tender, finely divided leaves with a crisp snap bold coriander-green flavor that intensifies as it matures

Kitchen Pairings

lime jalapeño avocado black beans chicken thighs cotija cheese

Frequently Asked Questions

What pest or disease commonly affects Spinacia oleracea (spinach) and how can I manage it at home?

Watch for downy mildew in cool, humid weather—look for pale yellow patches on top and grayish growth underneath. Improve airflow, water at the soil (not the leaves), and remove infected plants early to slow spread. If mildew keeps returning, switch to a resistant planting spot and avoid replanting spinach in the same bed for at least 2 years.

How often should I water Spinacia oleracea during its main growth phase?

Keep the soil consistently moist but not soggy from sprouting through harvest—spinach wilts quickly when the top few inches dry out. In typical home beds, this often means watering 1–2 times per week, increasing to more during warm, windy periods. Use a soil check: if the top 1 inch feels dry, water deeply until the root zone is evenly moist.

How do I know when Spinacia oleracea is ready to harvest?

Harvest around 40–50 days after sowing when leaves reach usable size (often 4–6 inches) and the plant is still leafy—not bolting. For cut-and-come-again, snip outer leaves with scissors, leaving the center growing point intact, and you can harvest multiple times over 2–3 weeks. Once you see flower stalks forming, stop harvesting tender leaves and remove the plant.