The distance between rows varies between 0.18 and 0.35 m. The sowing depth ranges from 2 to 6 cm, depending on the type and humidity of the soil, the quality of the seeds, etc. Full bloom is reached after 20 or 30 days and after a further 25 or 30 days the plants begin to mature. Full maturity is reached in the final 25 to 30 days. The total cultivation cycle lasts from 145 to 190 days.
Harvesting can commence when approximately half the fruits on the plant have turned gray.
There are a number of inconveniences involved in coriander harvesting, such as the facts that the fruit ripens progressively and the mature seeds are highly susceptible to shattering, exposing them to particular risk under unfavorable meteorological conditions such as rains and strong winds during harvesting time. Harvesting should be carried out in the early morning or late afternoon to prevent seed shattering. One is to leave the fruits to completely mature and dry whilst still on the plants, taking 3 to 6 days, harvest them with a windrow and subsequently collect and thresh the cut and dried material. Alternatively, the plants can be harvested directly with or without the application of a desiccant using a wheat combine harvester. Diseases or pests affecting the cultivation of coriander in Argentina are minimal, and the economic incidence of such effects on production is low.