Cilantro — Commodity Profile

This commodity profile was rendered from knowledge.domain = commodity, key = cilantro (GDF v2.0, 3221 attributes, 28 sections).

Renderer: commodity_profile_renderer v1.0.0. Source row version: knowledge_forge_gdf_v2.0_export_2026-04-06.

Identity & Botany

Attribute	Value
Canonical name	Cilantro
Scientific name	Coriandrum sativum
Family / Genus	Apiaceae / Coriandrum
Produce category	Herb
Produce subcategory	Fresh Herb
FSMA 204 covered?	No
PLU — conventional	4889
PLU — organic	94889
AGROVOC URI	c_1754

Source: GDF v2.1.1 s01_identity. External: FAO AGROVOC.

Varieties

Estimated commercial varieties: 25.

Variety	Market share	Notes
Santo	35%	Slow-bolting, upright growth, medium-large dark green leaves, vigorous production, developed by Sakata. Most widely grown commercial variety in North America. Excellent uniformity and extended harvest
Calypso	20%	Slow to bolt, dark green glossy leaves, excellent yield, compact plant habit. Popular for greenhouse and field production. Strong aromatic profile, good uniformity.
Leisure	15%	Extremely slow-bolting, developed by Bejo Seeds. Medium green leaves, uniform growth, excellent for summer production when bolting is problematic. Good heat tolerance.
Marino	10%	Large-leaf type with slow bolting characteristics. Dark green color, strong stems, good for bunching. Performs well in cooler climates and fall production.
Slow-Bolt/Long-Standing	8%	Generic slow-bolting type, heat-tolerant, delayed flowering, medium-sized leaves. Traditional variety still used by many growers, especially for warm season production.
Jantar	5%	Slow-bolting variety with medium-dark green leaves, good uniformity, developed for commercial production. Strong flavor profile, performs well across production seasons.
Cruiser	3%	Fast-growing, early-maturing variety with medium green leaves. Good for quick turns and succession planting. Moderate bolting resistance.
Delfino	2%	Unique fern-like, finely divided leaves. Specialty variety for upscale culinary market. Distinctive appearance, strong citrus flavor. Niche market but growing popularity.
Culantro (Eryngium foetidum)	1%	Not true cilantro but related herb with similar flavor profile. Long serrated leaves, much stronger flavor. Popular in Caribbean, Southeast Asian, and Latin American markets. Grows as rosette.
Mexican/Native Type	1%	Traditional open-pollinated types, small to medium leaves, strong flavor, faster bolting. Regional specialty production, ethnic markets. Variable characteristics.

Source: GDF v2.1.1 s04_varieties.variety_summaries.

Post-Harvest Handling

Temperature

• Chilling injury threshold: null°F.
• Freezing point: 30.3°F. Hard limit.
• Handling urgency: 5 / 5.

Ethylene

Property	Value
Production class	very_low
Production rate (20°C)	0.05 μL/kg·hr typical (0.01–0.1)
Sensitivity class	moderate
Sensitivity threshold	1 ppm
Climacteric?	No

Agent note: While cilantro produces minimal ethylene, it is moderately sensitive to external ethylene which accelerates yellowing and senescence. Avoid storage with high ethylene producers like apples, pears, or ripening tomatoes.

Mixed-load compatibility

leafy_herbs_high_humidity

Operational flags

• Can be top-iced? Yes
• Light-sensitive? Yes

Source: GDF v2.1.1 s07_harvest_post_harvest.

Market Intelligence

Demand

Growing steadily at 4-6% annually driven by increased Latin American, Asian, and Middle Eastern cuisine popularity. Organic segment growing 8-12% annually. Restaurant and foodservice sectors represent 55-60% of demand.

Elasticity

Metric	Value
Price elasticity	-0.65
Income elasticity	0.45
Organic premium elasticity	-0.38

Market share by variety

Variety	Share
Standard Green Cilantro	92%
Long Standing/Slow Bolt	6%
Specialty/Micro Cilantro	2%

Pack sizes

• 30-60 bunches per case (standard)
• 4 oz clamshells (12-24 count)
• 0.5 lb bunches
• 0.75 lb bunches
• 2 lb bags (foodservice)
• 5 lb bulk cartons

Source: GDF v2.1.1 s09_market_intelligence.

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Rendered by commodity_profile_renderer v1.0.0 on 2026-05-15T22:30:00.000Z.