Cilantro

Our cilantro is seeded into cool, well-mulched beds so the soil stays steady in temperature and moisture - critical for a plant that bolts quickly when stressed. That care gives us fuller, leafy bunches with long, tender stems and bright, clean flavor.

We harvest in the morning while the plants are still crisp, then cool them quickly so they reach your kitchen fragrant instead of wilted. Use the leaves and stems together; the stems are packed with flavor and soften easily when chopped into salsas, chutneys, marinades, and soups. A handful at the end of cooking instantly freshens stews, beans, rice dishes, and curries.

Because we rely on biologically active compost rather than harsh inputs, you get cilantro that tastes fresh and verdant without the off-notes sometimes found in stressed plants. For home cooks who keep a staple rotation of onions, garlic, and herbs, our cilantro is the green that helps simple meals taste like you put in more effort than you did.