How To Harvest Cilantro And Parsley

You can harvest cilantro and parsley by snipping the outer stems first and letting the center of the plant keep growing.
 
That’s the simple answer, and it works whether you’re growing cilantro for salsa or parsley for soups and sauces.
 
Both herbs are cut-and-come-again crops, which means the more you harvest them correctly, the more they produce.
 
The trick is knowing when to harvest cilantro and parsley, where to cut, and how to keep the plants healthy afterward.
 
In this post, we’ll walk through how to harvest cilantro and parsley step by step so you can enjoy fresh herbs all season.
 
Let’s dig in.
 

How to Harvest Cilantro and Parsley the Right Way

When you harvest cilantro and parsley, you want to take the oldest stems from the outside of the plant first.
 
This encourages new growth from the center and keeps your herbs producing for weeks or even months.
 
Start by looking for stems that are at least 4 to 6 inches long and have healthy leaves.
 
Use clean, sharp scissors or pruning shears to snip them close to the base of the plant, about an inch above the soil line.
 
Avoid pulling the stems with your fingers, as this can damage the roots and loosen the plant in the soil.
 
If you’re harvesting cilantro, cut the stems before the plant starts to bolt, which happens when it sends up a tall flower stalk.
 
Once cilantro bolts, the leaves turn bitter and the plant stops producing tasty foliage.
 
For parsley, you can harvest individual outer stems or cut the whole plant back by about a third if it’s getting leggy.
 
Parsley is more forgiving than cilantro and will keep growing back after a hard trim.
 

1. Harvest Cilantro Early in the Morning

The best time to harvest cilantro is early in the morning before the heat of the day sets in.
 
That’s when the leaves are crisp and full of flavor.
 
If you harvest cilantro in the middle of a hot afternoon, the leaves may be wilted and less aromatic.
 
Morning harvesting also gives the plant time to recover before the sun gets intense.
 

2. Snip Parsley Stems from the Outside

When you harvest parsley, always take the outer stems first and leave the inner ones to mature.
 
This keeps the plant’s center intact so it can continue producing new leaves.
 
Cut parsley stems about an inch from the ground, and never remove more than one-third of the plant at once.
 
If you’re harvesting parsley for drying, cut longer stems and bundle them together.
 

3. Use the Right Tools for Harvesting Cilantro and Parsley

Sharp scissors or garden shears make harvesting cilantro and parsley much easier.
 
Dull tools can crush the stems and damage the plant tissue, which invites disease.
 
Clean your tools with rubbing alcohol before and after harvesting to prevent spreading pests or fungus.
 
A small bowl or basket helps you collect the stems without bruising the leaves.
 

4. Harvest Cilantro and Parsley Regularly

The more often you harvest cilantro and parsley, the more productive the plants become.
 
Regular harvesting prevents the stems from getting woody and encourages fresh, tender growth.
 
Try to harvest cilantro every week or two during the growing season.
 
Parsley can be harvested every two to three weeks, depending on how much you need.
 

When to Harvest Cilantro and Parsley

Timing matters when you harvest cilantro and parsley, and each herb has its own ideal window.
 
Cilantro is a cool-season herb, so it’s best to harvest cilantro in spring or fall before the weather heats up.
 
Once temperatures climb above 75°F, cilantro tends to bolt quickly, so harvest cilantro early and often.
 
Parsley is more heat-tolerant and can be harvested throughout the growing season.
 
You can harvest parsley from spring through late fall in most climates.
 
If you live in a warm region, parsley may survive through winter and keep producing.
 

1. Harvest Cilantro Before It Bolts

The biggest mistake people make when they harvest cilantro is waiting too long.
 
Cilantro bolts fast, especially in warm weather, and once it does, the leaves lose their flavor.
 
Watch for tall stalks with lacy flowers, and if you see them, harvest cilantro immediately.
 
You can still use the leaves, but they’ll be more bitter than usual.
 

2. Harvest Parsley Before the Stems Get Tough

Parsley stems get tough and stringy if you leave them too long.
 
When you harvest parsley, choose stems that are tender and flexible.
 
If the stems snap easily, they’re perfect for harvesting.
 
Older, woody stems can still be used in soups or stocks, but they’re not great for fresh eating.
 

How to Store Cilantro and Parsley After Harvesting

After you harvest cilantro and parsley, proper storage keeps them fresh for days or even weeks.
 
Start by rinsing the stems gently in cool water and patting them dry with a paper towel.
 
For cilantro, wrap the stems in a slightly damp paper towel and place them in a plastic bag in the fridge.
 
For parsley, you can do the same or stand the stems in a glass of water like flowers.
 
Change the water every couple of days if you go the glass route.
 
You can also freeze cilantro and parsley by chopping them and packing them into ice cube trays with olive oil or water.
 
That way, you can enjoy the herbs you harvest cilantro and parsley from your garden all year long.
 

1. Keep Cilantro and Parsley Cold but Not Too Cold

The refrigerator is the best place to store cilantro and parsley after harvesting.
 
But don’t let the leaves freeze, because freezing ruins their texture.
 
Place them in the crisper drawer where the temperature is slightly warmer.
 

2. Don’t Wash Until You’re Ready to Use

If you plan to use your herbs within a day or two, you can wash them right after harvesting cilantro and parsley.
 
But for longer storage, wait to wash until you’re ready to cook.
 
Excess moisture encourages mold and makes the leaves slimy.
 

So, How Do You Harvest Cilantro and Parsley?

You harvest cilantro and parsley by snipping the outer stems first and leaving the center of the plant to keep growing.
 
Harvest cilantro early in the morning and before it bolts for the best flavor.
 
Harvest parsley from the outside in, and never take more than a third of the plant at once.
 
With regular harvesting, proper tools, and good storage, you’ll get the most out of every plant.
 
Now you know exactly how to harvest cilantro and parsley like a pro.