If you’re planning to grow coriander in your garden, there are several things you should know about the herb before planting it. Learn about the proper timing and care for the herb so you can get the most out of your efforts.
Coriander is an easy herb to grow, but it requires a well-prepared growing spot and good soil drainage. It also needs to be cultivated at monthly intervals for a consistent supply of fresh leaves throughout the year.
Cilantro is a fast-growing herb that thrives in cool weather. Seeds can be sown in spring and again in late summer, for a fall crop.
Coriander varieties have been bred to be either’seed’ or ‘leaf’ types so you can choose the one that suits your needs best. ‘Calypso’ and ‘Leisure’ are the best for leaf production as they have a great ‘cut and come again’ habit, while ‘Santo’ is slower to bolt.
When growing coriander for its leaves it is vital that you keep the soil well watered and avoid overwatering which can cause your plant to bolt (flower prematurely). You should also feed with diluted organic plant feed once a week, but don’t add any other nutrients.
Coriander is a quick-growing, short-lived herb that naturally grows, seeds, and dies in six to eight weeks. Spent plants can be composted or buried under the soil. You can also grow cilantro as microgreens indoors. This is a quick and easy way to harvest fresh herbs for all your meals.
Germination is the process of seed emergence. It is the earliest stage of development where a seed emerges from the soil and begins to grow.
Coriander seeds require adequate moisture for germination. Overwatering can cause rotting of the seed.
A small poke around the soil will indicate if it’s moist enough to support germination.
For optimum germination, sow the seeds in multi-cell trays, directly into the garden or into pots. Water well and apply mulch to the base of the plant as it grows.
If you want to extend the growing season, sow cilantro seeds in spring or fall. This will give you a continuous harvest.
Although, coriander does not regrow as quickly as mint or oregano, it is a good choice for fresh leaves. It also adds a lot of flavour to dishes, especially stews, salads and sauces.
Coriander (Coriandrum sativum) is a hardy annual that grows best in cool climates. Its leaves and seeds are used in cooking around the world, from Mexico to India.
Cilantro’s leaves have a citrusy, musky taste that pairs well with other herbs. You’ll often see it added to curries, Mexican dishes and Asian recipes.
Once the plants flower, it’s time to harvest the seeds. The immature seeds on the ends of the stems are edible and provide a burst of flavor in dips, meats and salads.
The green seeds are crisp and citrusy with a hint of nutty undertones that are delicious when mixed into a spice blend or added to bulgur or couscous salads.
Once you’ve harvested the seeds, store them in a dry, cool place until ready to use. They can be ground into a powder or toasted to heighten their flavor.
Coriander seeds should be stored in a cool, dark place away from heat and sunlight. This will ensure they retain their flavor and potency.
If you are storing your own coriander seed, it is important to keep them inside an airtight container. This will help to maintain the quality of the spice and extend its shelf life.
Supermarket coriander seeds are not suited for long-term storage. They will die quickly if they are not given the proper care.
Stored correctly, supermarket coriander seeds should last up to a year, but they may lose their flavor and aroma after this period. This is due to exposure to air and humidity.