The fresh taste of cilantro delights many chefs. Another aspect of cilantro equally as rich in flavor is the seeds, also called coriander. Whether you want to harvest cilantro seeds for planting next year or use them for culinary purposes, the process is the same. Cilantro is a quick annual, so watching the plant for flowering will tell you when it's almost seed collection time.
Collect your seeds three to four weeks after your cilantro flowers. When the small green pods that develop on the ends of the stem turn brown and dry, the seeds are ready.
Clip the stems from the plant with herb scissors or a sharp knife near the base of the plant and slip the stem's seed pod first into a paper lunch bag. Write "cilantro" on your bag with a pen in case you are collecting other seeds at the same time.
Fold the top of the paper bag over by an inch to close it. Set the bag in a warm, dry location to remain undisturbed for one to two more weeks, allowing the seed pods to dry fully.
Pull the individual seeds off the stems after they are dry and store in a well-labeled glass jar or plastic container. They can be planted ¼ inch deep the following spring after the threat of frost is gone, or lightly toasted for storage and use in the kitchen to spice up meals.