Cilantro and Coriander Yield as Affected by Cultivars and Row Spacings in Fall and Spring Production in Virginia

Abstract

This student-led project studied the production of cilantro (greens stage) and coriander (seed stage) of Coriandrum sativum L. with the objective of developing this crop as an alternate specialty crop in Virginia. Results indicated that both fall-planted for spring harvest and spring-planted for summer harvest are possible in Virginia. Rows spaced 37.5 cm apart resulted in the superior yield of both cilantro and coriander over rows 75 cm apart. Mean cilantro fresh yields from fall-planted experiments (three cultivars during 2015 and five cultivars during 2016) varied from 3301 to 5775 kg⋅ha−1, whereas those from spring-planted experiments varied from 4971 to 11811 kg⋅ha−1. Corresponding values for dry cilantro yields varied from 274 to 1129 kg⋅ha−1 and 862 to 2280 kg⋅ha−1, respectively. Mean coriander seed yields from three fall-planted cultivars varied from 818 to 1554 kg⋅ha−1, and those from three spring-planted cultivars varied from 869 to 1277 kg⋅ha−1. The total phenolic content in cilantro was significantly greater than that in coriander seed (4.95 and 1.15 g of gallic acid equivalent per 100 g of material, respectively). The total mesophiles, yeast and mold, and coliforms from three grocery store-bought cilantro were considerably higher than those of greenhouse-grown cilantro. Even though both spring and fall plantings are possible for supplying cilantro in Virginia, fall planting for spring harvest might be more profitable for producers because of the earlier availability of locally grown cilantro.

Keywords

• antioxidants
• cultivars
• herbs
• microbial populations
• row spacing
• spices