To harvest cilantro effectively and keep the plant producing, follow these guidelines:

• When to Harvest: Begin harvesting when the cilantro plant reaches about 6 to 8 inches tall, with leafy stems around 4 to 6 inches long. Harvesting too early can stunt growth and reduce flavor, while waiting too long may cause the plant to bolt and develop bitter leaves

• How to Harvest: Use the "cut and come again" method by snipping or pinching off the outer, mature leafy stems near the ground, about 1 to 2 inches above the base. Avoid cutting more than one-third of the plant at a time to prevent weakening it. Leave the younger, inner leaves to continue growing for subsequent harvests

• Tools: Use sterile pruning shears or scissors for clean cuts, or pinch the stems by hand if preferred

• Frequency: Harvest regularly, about every 3 to 4 weeks, to encourage continuous growth and delay bolting. Harvesting in the cooler parts of the day, such as early morning, preserves essential oils and flavor

• Optional Full Harvest: If a large quantity is needed, you can cut the entire plant about 1 to 2 inches above the soil, but this ends that plant's growth

• Seed Harvest: After the plant flowers and sets seed (coriander), allow the seed heads to dry and turn brown, then cut and hang them upside down in a cool, dry place to collect seeds for culinary use or replanting

• Care After Harvest: Keep soil moist and fertilize every 2 to 3 weeks to support healthy regrowth

This approach allows multiple harvests from the same plant over its growing season, maximizing yield and freshness.