“Wouldn’t it be nice to have fresh cilantro growing right outside your kitchen door?
Whenever you wanted to fix Mexican salsa or guacamole, or a Middle Eastern yogurt sauce for your lamb kabobs, there the lacy, sweetly pungent leaves would be, ready to harvest.
But if you’ve ever tried to grow it, you’ve probably noticed that cilantro yields a fast crop; plants are barely up before they try to flower and set seeds. So those tasty leaves aren’t around long, especially in warm weather.
To keep leaves coming, you can sow seeds every two weeks for a continuous cilantro crop. Or, even better, try the method we perfected in Sunset’s test garden last year: Grow cilantro as you would mesclun…”
