November 2025: Cilantro

This month’s seed kit features Cilantro! To support our environment, some seed kit materials are now available digitally.

Cilantro

The Leisure Cilantro is a popular microgreen commonly used in many dishes, including Asian cuisine. The leaves, stems, and seeds are all edible and can be used as a garnish on nearly any plate. 

Planting Instructions

Culture: Prefers cool temperatures. Sow seeds in the spring after the last frost, or in late summer/early fall in a sunny location. Sow seeds ½ inch deep in a fertile, well-drained soil and space them 1-2 inches apart. If planting in rows, space them about 12 inches apart. Fertilize as needed. Seeds will germinate in 7-10 days. 

Water: Water frequently (about 1 inch of water per week) until germination. Once established, the plants require less water. Ensure that the soil remains evenly moist, but not saturated. 

Harvest: For a continuous harvest, sow seeds every 2-3 weeks throughout the spring, summer, and fall. For cut-and-grow-again crops, harvest the top 1/3 of leaves when the plant is at least 8-10 inches tall. Plants will reach maturity in 3-4 weeks.

More About Cilantro

Native to southern Europe and Asia, Coriandrum sativum is among the oldest known and most widely cultivated herbs. With documented use dating back to 6,000 BCE, this is truly an ancient herb.  

It is known to have grown in ancient Egyptian gardens, and its seeds have been found among the artifacts in Egyptian tombs. This herb also has a long history in India and China, where it has been cultivated for thousands of years. It was later introduced to the Americas when Spanish conquistadors brought it to Mexico and Peru.  

Coriandrum sativum is a fast-growing annual herb that has been used for both medicinal and culinary purposes. The leaves of the plant, commonly known as cilantro or Chinese parsley, are used either fresh or dried in dishes worldwide.  

The plant’s seeds, known as coriander, are often used as a spice with a citrus-like flavor and are found in a variety of dishes, from curries to cookies.  

Fun fact: While many people enjoy cilantro’s fresh, zesty flavor, some think it tastes like soap 

Avocado Jalapeno Cilantro Dressing

Serves: 4    Prep time: 10 minutes 

Ingredients:

• 1 ripe avocado, peeled, pitted, and diced
• 1 jalapeno pepper halved, seeded, and sliced* 
• ¼ cup of fresh cilantro 
• ¾ cup of buttermilk or Greek yogurt 
• ¼ cup of sour cream 
• 2 tbsp. of lime juice 
• 2 cloves of garlic  
• 2 tbsp. of extra virgin olive oil 
• ½ tsp. of Kosher salt  
• ¼ tsp. of ground black pepper 
• Water if necessary

*Leave seeds and ribs for more heat 

Instructions:

1. In a food processor, combine avocado, sliced jalapenos, cilantro, buttermilk or Greek yogurt, sour cream, lemon juice, garlic cloves, extra virgin olive oil, salt, and pepper. Process until smooth. If necessary, add water, one tablespoon at a time, and continue to process until you reach your desired consistency. 
2. Avocado dressing can be stored in an airtight container in the refrigerator for up to 4 days. 

Craft: Falling Leaves Window Decorations

You’ll Need:

• One paper bag
• Scissors
• Tape

 Instructions:

1. Cut along the sides of the bag to open it up.
2. Cut a strip of the brown paper, and fold it in half lengthwise.
3. Draw half your leaf lengthwise, making sure that the center of the leaf is at the fold.
4. Cut out your drawing.
5. You can curl the stem part and crumple the leaf part to give it more character.
6. Once you have the desired number of leaves, roll a little tape in a tube and stick the back of your leaf to the window.