Small clumps of bright green leaves with scalloped edges and a strong scent.
Needs partial shade or full sun in well-drained soil. Best grown in autumn and winter. It’s a fast-growing herb, so make regular sowings to keep up a steady supply. As soon as plants become tall and open, remove them and plant new ones. Feed fortnightly with a high-nitrogen liquid plant food such as Seasol. Regular watering needed to keep up rapid growth. The main trick with Coriander is not to grow it in summer, when it soon bolts to seed. Wait until the weather cools down and it behaves much better. Coriander grows and sets seed fairly quickly compared to other herbs.
All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most commonly used in cooking. Coriander is common in Middle Eastern, Central Asian, Mediterranean, Indian, South Asian, Mexican, Texan, Latin American, Chinese, African and Southeast Asian cuisine. Coriander seed is a spice in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin. It acts as a thickener. Roasted coriander seeds, called dhana dal, are eaten as a snack. It is the main ingredient of the two south Indian dishes: sambar and rasam. Coriander seeds are boiled with water and drunk as a indigenous medicine for colds. Coriander roots have a deeper, more intense flavour than the leaves. They are used in a variety of Asian cuisines. They are commonly used in Thai dishes, including soups and curry pastes. Coriander, like many spices, contains antioxidants, which can delay or prevent the spoilage of food seasoned with this spice. A study found both the leaves and seed to contain antioxidants, but the leaves were found to have a stronger effect.
|Harvest||Pick leaves, or whole plant, fresh as required.|
|Position||Part to Full Sun|