The herb leaf called cilantro and the herb seed called coriander grow on the same plant. Cilantro is also known as Chinese parsley. Cilantro-coriander is a warm-weather annual. Sow cilantro in the garden in spring two to three weeks after the last expected frost date. Cilantro is resistant to cold; it tolerates some heat. Grow cilantro in just moist soil in tropical to temperate climates during the cooler parts of the year, Cilantro does not tolerate hot temperatures; it bolts rapidly in the heat. Cilantro grows 10 to 25 inches (25 – 63 cm) tall; cilantro grows a central stem to 18 inches (45 cm) high with an umbrella-shaped cluster of tiny pinkish-white flowers; side branches with secondary flower clusters grow from the main stem. Small round, ribbed, beige-colored seeds follow flowers in late summer. Seeds look like white peppercorns and are lemon-scented. Plant cilantro in full sun; it will tolerate light shade. Cilantro grows best in well-drained but moisture-retentive soil rich in organic matter. Prepare planting beds in advance with aged compost. Cilantro prefers a soil pH of 6.0 to 6.7. Cilantro grows a taproot and is best sown in place outdoors. If you start seed indoors be careful not to disturb the taproot at transplanting time. Start seeds in individual pots about the time of the last spring frost for transplanting out in about four weeks. Seeds germinate in 10 to 14 days. Keep the soil evenly moist throughout the growing season. Do not let cilantro dry out. Avoid overhead watering as plants reach maturity; overhead water or rain can reduce seed yield. Keep the soil evenly moist throughout the growing season. Do not let cilantro dry out. Avoid overhead watering as plants reach maturity; overhead water or rain can reduce seed yield. Cilantro leaves have a strong flavor that combines sage and lemon; seed taste of citrus. Cilantro leaves are often used in Mexican and also Southeast Asia cooking. Mince leaves and add them to food or use them whole as a garnish. Use coriander seeds on home-baked bread. Cilantro roots taste like leaves with an added nutty flavor. Fresh cilantro leaves can be kept in the refrigerator for up to a week; place the stems in water and put a plastic bag over the leaves to retain the aroma. Leaves lose their flavor and aroma when dried or frozen; so used them fresh.Dry coriander seeds thoroughly before using. The aroma of coriander seeds changes from unpleasant to savory as it dries. Seeds are usually scalded in hot water to protect them from insects, but hot water treated seeds cannot be planted later. Cilantro leaves can be dried on a screen in a dark, cool, well-ventilated place.The flavor of cilantro leaves disappears when dried or frozen.Cilantro leaves are best used fresh but can be dried and stored in an airtight container. To preserve leaves, make cilantro butter, oil or vinegar (use white wine vinegar). Dried seeds can be stored for several months in an airtight container. Scald seeds before you store them to protect against insect damage in storage.