Variety of the coriander plant (Coriandrum sativum) known for its compact size, suitable for container growing.
The herb is a popular ingredient in many Asian and Latin American dishes, adding a distinct, fresh flavor.
Uses: The leaves can be used fresh in salads or cooked in dishes like stir-fries. If the plant is allowed to bolt, its seeds can be harvested as a spice.
Wansoy is the Filipino name for cilantro, also known as coriander leaves, a vibrant green herb recognized for its delicate, lacy leaves and slender stems. It has an intensely fresh, pungent aroma and a bright, citrusy flavor with subtle peppery notes, though some people perceive a soapy taste due to genetic sensitivity. A staple in many global cuisines—including Latin American, Thai, Vietnamese, and Indian cooking—wansoy is commonly used to add a zesty, refreshing finish to salsas, curries, soups, salads, and noodle dishes. Both the leaves and tender stems are used for their fresh flavor, while the plant’s seeds, known as coriander, provide a warm, mildly spicy taste. Often compared in appearance to flat-leaf parsley but with a softer texture, wansoy is also widely known as cilantro, coriander, or Chinese parsley.
|
Type
|
Herbs |
| Family |
Family Varies |
| Temperature Soil |
50-60F |
| Temperature Daytime |
50-85F |
| Temperature Evening |
45F |
| Lighting |
Partial, 2-4 Hours/Day |
| Water |
Light, 6 Gallons/Week |
| Maturity |
65-100 Days Harvest |
| PH Neutral |
5.5-8.0 |
| Zones |
2A-10B |
| Plant Placement |
3 Plants, 3 Rows |