Few herbs earn a permanent spot in Texas gardens and kitchens quite like cilantro. The fast-growing, cool-season favorite has been named a Texas Superstar plant.
Also known as coriander, or Chinese parsley, cilantro, Coriandrum sativum, is a staple herb in Tex-Mex, Asian and countless cuisines around the world. Cilantro is highly productive during cool weather and valued for its fresh, aromatic foliage.
Cilantro is a staple herb for Texas gardeners chasing fresh flavor without a lot of fuss. Cilantro checks every box: quick and easy to grow, easy to harvest and, more often than not, willing to plant itself again next season, said Greg Grant, Ph.D., Texas A&M AgriLife Extension Service horticulture agent, Smith County.
“There’s nothing better than having fresh herbs, and cilantro for salsa, beans and other recipes is great to have on hand and to share with friends,” Grant said. “It’s super easy and inexpensive to grow, and it’s just handy.”
Built for Texas’ cool season
Cilantro thrives in cool weather, making it a natural fit for Texas’ fall, winter and early spring growing windows. Plants need at least 8 hours of direct full sun each day.
Cilantro can tolerate light frost without much trouble, though hard freezes kill it back. Its bigger challenge is heat: once temperatures climb, cilantro shifts its energy from leaf production to seed. That makes timing the planting window, rather than fighting the Texas summer, a key to success.
“Cilantro loves 60-degree days, it doesn’t like 80-degree days and hates 90-degree days, but it’s a combination of warmer temperatures and longer days that push it toward seed production,” Grant said.
It also needs rich, well-drained soil with a pH between 6-7. Cilantro can be direct-seeded or transplanted into garden beds or large containers, spaced about 4 inches apart.
Ready to harvest in just weeks
Gardeners don’t have to wait long for cilantro to produce, Grant said. Plants often mature and are ready for harvest 35-45 days from sowing, and they’re relatively pest free, making them one of the lower-maintenance additions to a Texas herb garden.
Regular harvesting, along with removing flower stalks as they appear, encourages the plant to keep producing tender, flavorful leaves rather than bolting to seed. Consistent moisture and regular fertilization go a long way toward keeping growth vigorous and foliage quality high.
Versatility from garden to table
Cilantro’s popularity comes down to versatility. Its bright, citrusy leaves are a go-to for fresh salsa, charro beans, soups, salads, sauces and a long list of dishes. It fits just as easily into a dedicated herb garden, a mixed vegetable bed or a container on the patio, putting fresh flavor within easy reach of the kitchen no matter the size of the growing space.
One of cilantro’s most convenient traits is its ability to reseed. If plants are allowed to flower and set seed in spring, they frequently drop enough to produce a volunteer crop on their own once cooler fall weather returns. Letting them reseed is a low-effort way to keep a steady supply of fresh cilantro coming without replanting every season.
What makes a Texas Superstar?
The Texas Superstar designation is reserved for plants that have proven they can perform reliably under Texas growing conditions. Potential selections undergo years of field trials conducted by Texas A&M AgriLife Research and AgriLife Extension. Plants are evaluated for appearance, reliability and their ability to handle the widely varying soils, temperatures and growing conditions found across the state.
Texas Superstar is a registered trademark owned by AgriLife Research. Plants are selected by the Texas Superstar executive board, which comprises nine horticulture faculty and professionals from AgriLife Research, AgriLife Extension, the Texas A&M Department of Horticultural Sciences and Texas Tech University in Lubbock.
By Adam Russell, Texas A&M AgriLife Communications
