Coriandrum sativum
Family: Apiaceae

This pungent herb has been around for many, many centuries and is believed to be indigenous to southern Europe, though it tends to grow wild in countries where it has been introduced. It is grown both for the seed and for the leaves, both of which are used extensively in Asian and Indian curries and other meat, poultry, fish and potato dishes. Coriander has become a very popular cooking ingredient and garnish in the last decade or so. It is claimed to be an aphrodisiac and to have medicinal properties. Coriander has one of the most beautiful aromas of all the spices and yet the young fruit and leaves have a very offensive odor. The parsley-like leaves are bright green in colour and the small seeds are oval and ridged. Terminal heads of pinkish white flowers appear from early to late summer. The plant grows to between 40 and 90 cm (16-36 in) high.

Cultivation

Coriander grows quickly if planted in rich, well-drained soil in full sun and given plenty of water. Sow seed direct in drills in autumn or spring and thin to 40 cm (16 in) between plants and between rows. Weed control is essential, especially when seedlings are very young. Seeds should be allowed to ripen on the plant before harvesting and, before removing, should be thoroughly dried. The seeds can be sun dried, but not the leaves. Store seeds in airtight containers. Some strains of coriander rapidly run to seed in warm climates.

Climate

Zone 7.