Moisture and sunny soil are enough to keep Coriander/Cilantro a happy plant, too much fertilizer might spoil the flavor. Coriander/Cilantro reseeds readily, so harvest before flowers set seed so as not to become a weedy problem for the garden. The foliage is called Cilantro, and the seed is called Coriander. 

A favorite culinary herb since ancient times, this plant produces two distinct flavors with leaves and seed. The fresh leaves offer a cooling taste, perfect for balancing the hot and spicy tastes of Latin and Oriental cuisines, while the seeds offer spicy-citrusy flavor amenable to meats, potatoes and vegetables of European and Indian cuisines. Wispy green leaves and small white flowers. According to folk medicine, cilantro may help remove lead and other heavy metals from the body.