Cilantro is an annual herb that grows best in cooler temperatures, either indoors in a kitchen or outdoors. The cilantro plant’s leaves and seeds (coriander) are used as flavoring in a wide range of cuisines. The cilantro plant is short-lived, taking only eight to 10 weeks before it flowers and goes to seed. Cilantro is usually grown from seed in deep planter pots to accommodate the plant’s long taproot. The key to growing cilantro plants in your kitchen is providing the right lighting conditions and watering the plant regularly, especially when the seeds are germinating and during the seedling stage.
Plant the cilantro seeds in early spring or autumn. Fill a planter pot with drainage holes in the bottom that is at least 12 inches tall and wide with well-draining, all-purpose potting soil.
Plant the seeds about 1/2 to 1 inch deep in the potting soil. Water the soil evenly and thoroughly until the water drains from the bottom of the pot.
Place the cilantro plant in a kitchen window that has full, southern-exposure sunlight. If you don’t have a sunny window in your kitchen, hang fluorescent grow lights about 4 inches above the top of the cilantro plants. Keep the grow lights turned on for about eight to 12 hours each day.
Water your cilantro seeds and seedlings three or four times each week to keep the soil evenly moist. The seeds should germinate and sprout in about a week.
Harvest your cilantro when the plant is about 6 inches tall. Pick off the outer leaves one by one, or harvest the entire plant by uprooting it when it’s fully grown.