Also known as Coriander. For great leaf flavor and seasoning, slow bolting for prolonged harvest season.
An herb with wide delicate lacy green leaves and a pungent flavor. The seed of the cilantro plant is known as coriander. Although cilantro and coriander come from the same plant, their flavors are very different and cannot be substituted for each other. (Some countries refer to the cilantro as coriander, so any references to "fresh coriander" or "coriander leaves" refer to cilantro.)
All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Mexican, Latin American, Chinese, African and Southeast Asian cuisine.
If you like the aromatic flavor of salsa served in Mexican restaurants, you'll like cilantro. The leaves have an instantly recognizable fragrance that fills a room when you cut them. Sometimes called Chinese parsley, its distinctive aroma and flavor is also part of Caribbean and Asian foods, lending flavor to recaito, salsas, curries, salads, chutneys, herbed butters, and meat marinades.

Type: Cool season annual, though can overwinter in milder climates Planting time: Early spring, fall.
Features: Aromatic leaves, flavorful seeds.
Light: Full sun to part shade.
Soil: Light, moist but well drained.
Spacing: 12 to 18 inches.
Plant size: 2 feet tall, 1 foot wide.
Garden use: In containers, herb and flower gardens.

2006 AAS Edible Vegetable Winner Delfino is an aromatic, edible herb, and unlike other coriander has unique, fine fern-like foliage. Delfino, like all cilantro, offers gardeners two distinctly different flavors in one handsome plant. Delfino is easily grown, preferring a full sun location. The branching plant produces more leaves, resulting in a higher yield of this edible herb. The leaf flavor is similar to a strong parsley taste with citrus. The fine Delfino foliage is perfect for recipes, such as salsas, requiring finely chopped leaves. Less chopping is needed. Store fresh Delfino foliage with stems in a glass of water. By changing the water often, foliage remains fresh for a week.
Delfino plants will bolt, or flower, at higher temperatures. The small white blooms are delicious with a flavor similar to the foliage. Add cut flowers to salads. Luckily, the flowers are produced abundantly. Allow some flowers to “go to seed,” which is coriander. The seed is formed in small pods, which will dry, harden and turn brown. When brown, they are ripe and ready to harvest. Use seed whole or crushed for a citrus flavor in homemade soup or chili. Delfino is a dual nature herb – two flavors in one plant that is adaptable to container gardening. Plant Delfino next to the edges so it cascades over the lip of the pot, adding the handsome texture to a full sun container garden.