Slo Bolt

Cilantro

45d to harvest

Slo Bolt cilantro bursts with a vivid, cool-green fragrance and a crisp, lively bite that stays bright from first harvest to the next. The leaves are finely cut and tender, with a clean, aromatic flavor that shines in fresh salads and salsa, and lends a fragrant lift to sauces, marinades, and quick pickling blends. A favorite for gardeners who want dependable, flavorful foliage with a steady rhythm—45 days to maturity for a garden-to-table burst of green.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Feb 9th
Transplant / Sow Outdoors	Feb 9th
Harvest Begins	Mar 26th
Harvest Ends	Dec 9th

Crop Details

Trait	Value
Days to Maturity	45
Sun Requirements	Part Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Surface
Germination Temp (°F)	70
Min Soil Temp (°F)	50
Min Night Temp (°F)	32
Harden Off (days)	Not Required

Frequently Asked Questions

What pest or disease issue commonly affects Coriandrum sativum (cilantro), and how do I control it at home?

Cilantro commonly gets powdery mildew (white, dusty growth) when airflow is poor and nights are humid. At the first signs, improve spacing for better airflow, water at the soil line (not the leaves), and remove the most affected foliage. If you have to treat, use a potassium bicarbonate or horticultural oil product labeled for edible herbs and follow the label’s reapplication interval.

How often should I water Coriandrum sativum during the main growing phase, and what soil moisture should I maintain?

During active leaf growth (roughly weeks 1–6), keep the soil evenly moist but not soggy—aim for top 1 inch to dry slightly before watering again. In warm weather, this usually means watering every 1–3 days, depending on your container size and sun exposure. Consistent moisture helps prevent early bolting and leaf bitterness; irregular drying and re-wetting makes cilantro bolt sooner.

How can I tell when Coriandrum sativum is ready to harvest (45 days to maturity)?

Harvest cilantro leaves when plants are about 6–10 inches tall and you can pinch off outer stems without pulling the whole plant. For best flavor, start harvesting around day 35–45, taking leaves in the morning before heat triggers faster bolting. If you want seed, let flower umbels dry on the plant until they turn brown and feel dry and papery, then cut and finish drying indoors.