Everything You Need to Know About Cilantro — Care, Propagation & More
Your complete Filipino gardener’s guide to growing, caring for, and harvesting Wansoy — from seed to table.
What Can You Eat?
Discover the edible parts and how Filipinos enjoy this plant in everyday cooking.
Used in mami, lomi, sotanghon, kinilaw, and as garnish. Leaves are wansoy; seeds are coriander spice. Common in Filipino-Chinese cuisine.
Wansoy is essential in Filipino-Chinese cuisine — mami, lomi, and sotanghon all need it as garnish. Available bundled fresh in Manila wet markets year-round (mostly Benguet). Easy to grow at home for fresh supply.
Germination Guide
From seed to sprout — here’s what to expect and how to get started.
Planting Instructions
Everything you need to prepare — soil, spacing, depth, and the best Philippine planting months.
Propagation Methods
Learn the best ways to multiply your plants — from seeds to cuttings.
Care Guide
Keep your plant happy and thriving with the right light, water, and nutrients.
Partial shade in lowlands; full sun in cool months
Daily; consistent moisture
Light feeder; compost at planting
15-22°C (bolts above 25°C)
55-75%
Mulch; succession plant for continuous supply.
Harvest Guide
Know when and how to harvest for the best yield and flavor.
Leaves abundant; or seed pods turn brown for harvest.
Pinch leaves; cut entire plant at base before bolting; collect seeds when pods dry.
Common Problems & Solutions
Spot issues early and fix them fast.
Rapid bolting
Cause: Heat stress
Solution: Plant cool months only; harvest promptly.
Slow germination
Cause: Hard seed coat
Solution: Crush pods; soak seeds 1 hour.
Aphids
Cause: Aphid colonies
Solution: Soap-water spray.
Leaf miners
Cause: Larvae in leaves
Solution: Remove affected leaves; neem oil.
Perfect Plant Partners
Plants that grow well together.
