Your shopping cart is empty!
Coriander "Santo" (Chinese parsley)
Coriander "Santo" (Cilantro).
Green seasoning and spicy aromatic seeds.
An annual, spicy, early-ripening plant 40-70 cm high. Fresh herbs and seeds are used to flavor culinary and bread products. Harvesting of greenery begins when the plants reach a height of 15-20 cm. To obtain seeds, the plants are mowed when the fruits turn 40% brown and ripen in sheaves.
The culture is cold-resistant, can withstand frosts down to -5°C. Seeds germinate at a temperature of +8+10°C in 12-18 days. 1.0 g = 70-100 seeds.
Prefers light, fertile, moist and non-acidic soils. The plant loves light
Sowing: April (3) - July (1,2).
Harvest: July - August.
Care consists of loosening the rows, weeding and watering. To obtain a “green conveyor”, sowing is repeated every 18-20 days until mid-summer. The greens are collected before flowering and used to season meat and vegetable dishes. The seeds, after full ripening (after 100-120 days), are used for preparing marinades and in baking.
Green seasoning and spicy aromatic seeds.
An annual, spicy, early-ripening plant 40-70 cm high. Fresh herbs and seeds are used to flavor culinary and bread products. Harvesting of greenery begins when the plants reach a height of 15-20 cm. To obtain seeds, the plants are mowed when the fruits turn 40% brown and ripen in sheaves.
The culture is cold-resistant, can withstand frosts down to -5°C. Seeds germinate at a temperature of +8+10°C in 12-18 days. 1.0 g = 70-100 seeds.
Prefers light, fertile, moist and non-acidic soils. The plant loves light
Sowing: April (3) - July (1,2).
Harvest: July - August.
Care consists of loosening the rows, weeding and watering. To obtain a “green conveyor”, sowing is repeated every 18-20 days until mid-summer. The greens are collected before flowering and used to season meat and vegetable dishes. The seeds, after full ripening (after 100-120 days), are used for preparing marinades and in baking.
Coriander, Chinese parsley, cilantro.
