You don't want it to bolt. I'm not a fan of celantro but it goes well with anything Mexican. Try it in your Chili recipe,you can make a pesto out of it, if you like that. I think its an aquired taste so go easy at first. If it does bolt, I think you can save and use the seeds - coriander.
I use chopped fresh celantro on salmon filets with some Kikomann soy sauce. Place salmon on aluminium foil after brushing both sides lightly with butter. Drizzle a littel soy on the flesh side and rub in. Add chopped celantro, seal up and BBQ. Quick cook say, 3 or 4 minutes per side depending on the thickness of the filets. If using sockeye, cook time is much less. Serve with a savory rice pilaff and a tossed green salad.
Never argue with an idiot. You will be dragged down to their level and then beaten with experience.
Use it fresh ... on top of salmon or any fish dish, any chicken dish, in any cream sauce, tacos, salsa, salad dressings ... anyplace you might put parsley. Use the leaves, not the stems ... and once it flowers it gets tough. It is also called coriander ... either the leaves or the seeds. When the seeds are crushed, it tastes different than the leaves ... slightly lemon like. Gotta use the fat round leaves, once it bolts the leaves get slim and long - not as tasty.
Usually a good idea to plant or buy another plant after about 6-8 weeks as once it starts to bolt, it gets stronger tasting. I usually start some seeds about 2 weeks apart all spring and summer as the warmer the weather, the faster it bolts. I like to "sprinkle" it on just about any Mexican dish but especially tacos, quesadillas, enchiladas, well, just about anything Mexican!