Dhannat Cilantro

Dhannat Cilantro

Dhannat Cilantro


40 day to harvest.

Sustainably Grown

Amazing smell and great flavor.

Low growing, heat tolerant cultivar from India.

All parts of the plant are edible, but most people use the leaves and seeds.

We trialed this Cilantro beginning in the spring of 2014 and it was one of the best things we did. Flavorful beyond belief and the cilantro spice didn’t come on as fast and hard as all the other cilantro’s out there but seemed to last longer. At market, we consistently sold out of plants.

When it goes to seed don’t pull it up, but wait for them to mature and use the seeds in cooking dishes.  In India these seeds are known as dhania”.  The seeds have a lemony citrus flavour when crushed.   Many describe it as warm, nutty, spicy, and orange-flavored.

An important ingredient in the Indian dish “dal”.

When using leaves:  Heat will diminish the flavor, so normally fresh leaves are thrown in at the very end of the dish preparation.

(A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)

Packet App 30 seeds


Growing and using herbs

Making Herbal Vinegars

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