Cilantro is a wonderful herb that adds a fresh, citrusy flavor to many dishes. Here's how to harvest cilantro to enjoy its taste throughout the growing season:
Harvesting Time:
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You can typically start harvesting cilantro leaves once the plant reaches about 6 inches tall.
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Cilantro is a "cut and come again" herb, meaning harvesting regularly encourages the plant to produce more leaves.
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Aim to harvest cilantro before it flowers (bolts). Once it flowers, the leaves tend to become bitter and lose their flavor.
Harvesting Methods:
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Individual leaves: For a small amount of cilantro, you can simply pinch off individual leaves you need from the outer stems. This allows the plant to continue growing and producing new leaves in the center.
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Stems: If you need a larger quantity, you can harvest entire stems. Use sharp scissors or shears to cut stems just above a leaf node (the bump where a new leaf grows).
Harvesting Tips:
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Harvest cilantro in the morning, after the morning dew dries but before the sun gets too hot. This is when the essential oils in the leaves are most concentrated, resulting in the best flavor.
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Avoid cutting more than a third of the plant at a time. This ensures the plant has enough foliage to continue growing and producing new leaves.
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If the plant starts to flower, you can still harvest the leaves, but be aware that the flavor might be slightly bitter. You can also allow a few flowers to bloom to save the seeds for planting future cilantro crops.
Storing Cilantro:
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Freshly harvested cilantro leaves are best used within a few days.
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Store cilantro in a loosely closed plastic bag in the refrigerator. The loose closure allows for some airflow to prevent moisture buildup and wilting.
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Alternatively, you can place the stems of freshly cut cilantro in a glass of water in the refrigerator, similar to how you would store fresh flowers.