Cilantro, also called Chinese parsley, is the leaf portion of the coriander plant. Popular in Asian and Mexican cuisine, cilantro is a pungent herb that evokes strong feelings of love or hate in those who try it. The roots, stems, leaves and seeds of the coriander plant are edible. Choose slow-bolting varieties when growing coriander seeds for cilantro to increase length of harvest. Coriander plants go to seed eight to 10 weeks after planting, and extremely warm soil temperatures can cause bolting, which drains cilantro of its intense flavor.
Drill evenly spaced holes over the bottom of the five-gallon bucket to create adequate drainage and place gravel, coffee filters or pieces of broken pottery in the bottom to prevent soil from falling through the drainage holes.
Fill the bucket at least 3/4 full with potting mix and add water to lightly moisten but not over-saturate the soil. Use a wooden spoon or stick to incorporate water. If soil is soggy, gradually add more potting mix until the right consistency is achieved.
Sow seeds 1/2 inch deep, spaced 2 inches apart, and cover lightly with soil.
Place the container in a location that offers full sunlight and constant temperatures between 60 and 70 degrees Fahrenheit. Germination typically occurs after seven to 14 days.
Water cilantro regularly during growth to keep soil moist but not saturated.