Coriander
Coriander is a annual culinary herb, with lacy bright green leaves and small white flowers. that prefers to be planted during the cooler seasons of autumn and spring. Coriander is also known as Cilantro, and it is used for the fresh leaves that have a citrus and parsley flavor and the seeds of the plant that have a warm pepperiness. Most popularly used in Indian and Middle Eastern cuisines.
Difficulty: Easy
Soil: Moist, well-draining soil
Sowing: Spring/Summer
Germination: 14-21 days
Days to maturity: 70-150 days
Position: Full sun
Spacing: 35×35 cm apart
Sow Depth: 4mm deep
Height: 45-60 cm
Growing notes:
Coriander is best sown directly where you plan to grow it, being sensitive to root disturbance and shock. If transplanting is unavoidable be very gentle with the roots. Plant Coriander in well draining, compost rich soil in a deep container or pot to allow space for the long taproots in a full sun position. Keep the soil moist throughout the germination and the rest if the growing season. Mulching around the plants once they are visible helps protect the roots from weeds. Be careful to not let the Coriander dry out too much as the plants will bolt. When cut back Coriander will produce new growth until it flowers and sets seed. If you leave some seeds on the plant it will self-sow and provide you with another crop next growing season.
Uses:
All parts of the coriander plant are edible the fresh, aromatic leaves and the dried seeds are most commonly used in Indian, Middle Eastern, Asian and South African cuisine. Coriander has plenty of antioxidants and the seeds are full of vitamin K.
Origin:
Coriander is very old herb, known as far as back 5000 BC. Its use by Roman and Greek physicians is documented. And Coriander has been cultivated in China since the fourth century, its use in India and Europe dates back to early times.
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