- Trimming Small Cilantro Plants:
- Start trimming once the plant is 6 inches tall, typically 60-75 days after planting.
- Pinch or cut stems just above new growth, using your fingers or scissors. Avoid pulling to prevent damage.
- Storage: Keep freshly picked cilantro in the fridge for up to a week by wrapping it in a clean plastic bag.
- Harvesting Large Amounts of Cilantro:
- Harvest often during spring and fall when cilantro grows best. Once it flowers, the leaves will become bitter.
- Cut stems near the ground using sharp scissors or garden shears, removing no more than 1/3 of the plant.
- Preservation: Freeze cilantro by laying it flat in a resealable freezer bag or container. Alternatively, dry it by hanging it in a warm, dry space or using an oven on low heat.
- Growing Cilantro:
- Plant cilantro in spring or early autumn for optimal growth.
- Place in a sunny location with partial shade, and use soil with a pH between 6.0 and 8.0.
- Water regularly but avoid overwatering—ensure the soil stays moist.
This guide helps keep your cilantro plants healthy and productive, ensuring a continuous supply of fresh leaves.