Coriander
Coriandrum sativum
Features
Coriander also known as Chinese parsley or cilantro is a quick growing, bright green annual that can reach 50cm in height. The leaves on the lower stem are oval in shape with serrated edges. Small white to pink flowers are produced during the summer months. Coriander seeds are a brownish colour that has a musty odour.
Growing Methods
Sowing seeds in successive weeks during autumn will extend the cropping period and will fare much better than those germinated in spring. Sow seeds directly into the garden beds into holes 1cm deep and 20cm apart. Once seedlings appear within 1-2 weeks thin them out to 10-15cm apart and water well during hot, dry spells. The soil should never dry out and no fertiliser is needed. If mildew appears spray otherwise remove and burn the plants to reduce reoccurrences.
Harvesting
Leaves can be picked as required, seeds can be harvest when leaves and flowers turn brown. Pull out the full plant and hang upside down in a paper bag in a cool, dry space. The seeds should fall into the bag. Seeds can be stored in sealed jars or ground into power, leaves however do not dry well so they should be frozen for up to six months.
Uses
Leaves, seeds and root are most commonly used in Asian cuisines. The leaves have a sage-like flavour while the roots have a nutty flavour. They work well in meat and vegetable dishes while ground coriander seed is favoured as a spice.
