Coriander Split (Cilantro) - microgreens seeds

FULL SPECIFICATION TABLE

General information

Cultivation data

Health and nutrition facts

ABOUT

About Cilantro Split microgreens

What are they? Cilantro microgreens are the delicate, young shoots of the coriander plant (Coriandrum sativum). Unlike mature cilantro, these microgreens are harvested just as the first feathery leaves emerge, concentrating the herb's signature flavor. They have an intricate green leaf that looks like tiny parsley and releases an intense cilantro aroma. The taste is zesty, bright, and slightly citrusy, without the harsh bitterness - essentially a fresher, milder version of cilantro that even cilantro skeptics might enjoy. Many describe cilantro microgreens as having a strong cilantro flavor with a hint of sweetness in the aroma. Because of this bold taste, a little goes a long way in recipes.

Culinary uses: You can use cilantro microgreens anywhere you'd use cilantro herb. They're ideal for garnishing tacos, curries, salsas, and salads to add a burst of fresh flavor. Chefs prize them for their elegant look and concentrated taste - a small heap of cilantro microgreens on Mexican dishes, noodle bowls, or Thai curries gives a gourmet touch. They blend well into smoothies and green juices for a hint of herbaceous brightness. Try them in a chimichurri or pesto for a unique twist, or simply toss into salads for a pop of color and flavor. These microgreens pair especially well with avocado, lime, and spicy foods.

Health benefits: Cilantro microgreens are not just about flavor - they are a mini nutritional powerhouse. Research shows microgreens often contain higher nutrient levels than their mature counterparts. Cilantro micros are packed with vitamins: notably vitamin A (for vision and skin), vitamin C (immune support), and vitamin K (bone health). They also provide antioxidants like carotenoids, helping fight oxidative stress. Some sources note cilantro microgreens contain beneficial compounds that may aid in detoxification (cilantro is traditionally said to help bind heavy metals). Additionally, they offer minerals such as potassium, calcium, and iron, contributing to heart and blood health. Because microgreens are eaten raw, you retain all these heat-sensitive vitamins. Including cilantro microgreens in your diet can support digestion, reduce inflammation, and add disease-fighting phytonutrients in a concentrated form.

Seed quality & freshness: We ensure our cilantro seeds are top-quality for successful growth. Split seeds (also called "monogerm cilantro") mean each coriander seed has been gently split into its two natural halves. This results in more uniform sowing and germination - essentially you get two plants for the price of one seed! Split seeds germinate more evenly and quickly than whole coriander seeds, avoiding the patchy growth that sometimes plagues cilantro grows. Our current seed lots are tested for high germination (often around 95% or above) and purity.

GROWING INSTRUCTIONS

How to grow Cilantro Split microgreens?

Growing cilantro microgreens at home is rewarding, but keep in mind cilantro is a bit slower than many microgreens. Here's a quick guide:

1. Sowing: Since these are split seeds, do not soak them (soaking isn't needed and could actually encourage mold). Prepare your tray with moist soil or coco coir. Scatter the seeds evenly over the surface. Aim for a medium density - about 10-15 grams of seed for a 10x20" tray is common. Press the seeds gently into the soil.
2. Germination (Blackout): Cover the seeds with a lid or another tray to keep them in the dark for the initial germination phase. Cilantro prefers a blackout period of about 5-6 days for optimal sprouting. Keep the soil consistently moist (use a mist sprayer to avoid dislodging seeds), and maintain a warm environment (around 20-24°C). Be patient - you may only see roots at first. Cilantro can take 7-10 days to germinate fully, which is longer than fast growers like radish. This is normal.
3. Light Phase: Once you see most seeds have sprouted and tiny yellowish shoots appear (usually by day 5-6), remove the cover and expose the tray to light. Indirect sunlight or grow lights work well. Cilantro microgreens do not need extremely strong light; moderate light for ~12 hours a day is sufficient to turn them green. Under light, they will start developing their cilantro-green leaves. Ensure good air circulation now - cilantro is prone to damping-off if kept too wet. A small fan nearby can help.
4. Watering: Continue to water from the bottom if possible (pour water into the tray below) to keep stems and leaves dry. This prevents soil splashing and mold. Keep the growing medium damp but not waterlogged. Overwatering, especially in warmer conditions, can lead to root rot in cilantro (they don't like sitting in very wet soil). If you notice any fuzzy white mold on the soil, improve airflow and water a bit less.
5. Harvesting: Wait for the first true leaves to emerge for best flavor. Cilantro microgreens are typically ready to harvest 10-14 days after sowing, when they're about 5-7 cm tall and have developed their frilly cilantro-like true leaves. You can harvest a bit later (up to 18-21 days) for a larger size, but younger shoots tend to have the most intense flavor. To harvest, use scissors or a sharp knife to cut the stems just above the soil line. Rinse the greens gently in cool water and pat dry. Enjoy immediately for the best aroma. (Cilantro microgreens do not regrow after cutting; sow a new batch for a continuous supply.)

Tips: Cilantro is slower than many microgreens, so don't be discouraged if nothing much happens the first week. Avoid high heat - germination actually prefers slightly cool conditions (18-22°C). Using split seeds as provided is a big advantage; if you ever use whole coriander seeds, consider gently crushing them to split, or soak 8-12 hours, to improve germination. Also, some seed hulls may cling to the seedlings. This is normal for coriander. Most will fall off on their own by harvest, but if a few papery husks remain on the leaves, you can pluck them off by hand or leave them (they are edible and even add crunch!). Finally, remember cilantro microgreens have a relatively short shelf life after harvest - use them within 3-5 days for best freshness and to retain all those volatile flavors.