Santo

Cilantro

45d to harvest

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.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Jun 1st
Transplant / Sow Outdoors	Jun 1st
Harvest Begins	Jul 16th
Harvest Ends	Aug 1st

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

Recommended Companions

Marvel of Four Seasons Lettuce

Texas Legend Onion

Purple Glazer Garlic

White Bermuda Onion

Great Lakes 118 Lettuce

Siberian Garlic Garlic

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 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.