FREE: Cilantro Seeds

The listing, Cilantro Seeds has ended.

Pronounced: sih-LAHN-troh
An herb with wide delicate lacy green leaves and a pungent flavor. The seed of the cilantro plant is known as coriander. Although cilantro and coriander come from the same plant, their flavors are very different and cannot be substituted for each other.
All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Mexican, Latin American, Chinese, African and Southeast Asian cuisine.
Matches well with: avocado, chicken, fish, ice cream, lamb, lentils, mayonnaise, peppers, pork, rice, salads, salsas, shellfish, tomatoes, yogurt. Season: available year-round
How to store: Store in refrigerator with cut ends in a jar of water and leaves loosely covered with a plastic bag for several days. Change water every 2 days. Or store in a plastic bag for a week. How to prepare: Wash and pat dry before using, as the leaves attract sand.
U.S. Food and Drug Administration banning all cilantro imported from a Mexican state. Please see...
http://abcnews.go.com/Health/outbreak-linked-cilantro/story?id=32735551
This would be a good reason to grow your own, this can be done outside or inside. This plant is very easy to grow with the right care. Water and light. These are US grown plants and seeds from those plants. From the Tri State areas.
Cilantro plants : spaced about 6 to 8 inches apart. To harvest fresh cilantro all season, make successive sowings every 2 to 3 weeks starting in late spring. From the time of sowing seed, cilantro leaves can begin to be harvested in about 3 to 4 weeks. Cilantro seeds can be harvested in about 45 days.
2015 growing season for 2016. This is for 6+ seed.
http://www.food.com/about/cilantro-16
www.burpee.com/herbs/cilantro/all-about-cilantro-article10222.html