We have grown cilantro every year but the first that we have been in our wabi-sabi cottage.
The first year, the only beds that got prepared were those needed for the plants we brought with us from the old house and the plants gifted to us from my in-laws.
The second year, I sowed the seeds all at once in early spring, not knowing any better. Shortly after, I learned the benefit of sowing them repeatedly through spring for a longer yield. I tried sowing after this discovery to extend the harvest time, but it was too hot. The result: a huge yield early on and than a bunch of plants blooming and going to seed.
The third year, I sowed seeds for a few weeks, but I didn’t have a large enough area planned out for the herb, and my job kept me too busy at the critical time of spring to resolve the space problem.
This year, I have been sowing seeds every or every other weekend since the end of March. Plus, seeds left behind in the fall sprouted as soon as the weather warmed. The plants from last fall’s seeds are already blooming, ready to set seeds. The first round of seeds sown this spring are full and lush and ready to go.
As a bonus, I added Baker Creek Heirloom Seeds’ Slo-Bolt Cilantro into the mix this year. It blooms and goes to seed more slowly than traditional cilantro.
The cilantro bed is full of all stages of growth, from blooming plants nearing two feet tall to sprouts still under one inch. This should be a productive year for fresh cilantro in the garden of our wabi-sabi cottage.