Apiaceae · Coriandrum sativum
Native to: Southern Europe, Northern Africa, Southwestern Asia
Also known as: Cilantro
Cost per seed: $0.02
This variety is slow to bolt and best suited for growing fresh leaves. Aromatic plant with bright green leaves that are used fresh in salads or cooked in soups, sauces and chutneys. The dried seeds are used whole or ground as flavouring in both sweet and savory dishes. Coriander also has medicinal uses. Attracts bees.
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Coriander grows best when temperatures are even and moderate. Coriander will bolt in very hot weather. Do not transplant seedlings or sow seeds outside in very warm temperatures, and provide shade in the heat of summer.
Coriander is also sensitive to frost. In cool climates, do not sow outside until all danger of frosts has passed.
Common Problems: Bolting, Frost damage, Slugs and snails
Leaves are ready to harvest when they are large enough to eat, and can be harvested as needed. Harvest leaves by pinching off the outer leaves, leaving some on the plant for future growth. Whole plants can also be harvested. Coriander leaves should be eaten soon after harvest.
Roots are ready to harvest when they are large enough to eat. Harvest roots by gently pulling at the base of the plant to uproot it, or use a garden fork to lift the whole plant from the ground. Roots are best eaten soon after harvest.
Seed is ready to be harvested after the seed heads have dried. Remove the head, and uproot and discard the rest of the plant. Place the seed head somewhere cool, dry, and airy until they are dry and they have turned from green to beige.
Leaves and roots can be stored short term in a perforated plastic bag in the fridge.
Store seeds in an airtight container.
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