Coriander
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Coriander has a fresh, almost peppery, citrusy flavour. The leaves, seeds and roots are all used in Asian and Middle Eastern cooking.
Likes: Nutrient rich, well-drained soil. In cooler regions grow in full sun.
Dislikes: Being transplanted. Has a tendency to bolt to seed if distressed.
When to plant/sow in zone:
How to start: Sow seeds in punnets with individual cells or direct into ground where going to grow so not distressed by transplanting. Thin seedlings to about 15cm between plants. Succession sow a new batch each month.
How to grow: Keep plants well-watered to reduce stress-induced bolting; will take 1-3 weeks to germinate.
When to harvest: Harvest coriander as a ‘cut and come again’ herb by snipping leaves at the base of the plant. New stems will quickly regrow.
Troubleshooting:
If in a warmer climate, look for sawtooth coriander (Eryngium foetidum), a perennial herb that is tolerant of heat and humidity and tastes similar to coriander.
Wondering what to plant when?
Use our planner to create a planting calendar for your climate zone
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