Coriander

Growing Guide

A hardy annual herb, Coriander makes a pretty clump of fresh green leaves in a sunny or partially shaded spot, in the ground or in a container. A relative of parsley, coriander is grown for its tangy leaves as well as its aromatic seeds, which are used to flavour many dishes.

With careful planning it is possible to have a supply of Coriander all through the year.

Sow seed thinly at a depth of 1cm outdoors in April, June and September in rows 30cm apart. When large enough to handle, thin seedlings to 25cm apart.

Indoors sow seed shallowly in pots or trays in March for planting out in May, once all risk of frost has passed. After germination, and once the plants are large enough to handle pot on into individual 7.5cm pots. You can begin to harvest the leaves from these plants prior to planting out. For October sown seeds, once potted on these should remain indoors, on a cool windowsill with plenty of sunlight, or in a greenhouse for harvesting throughout the winter.

TOP TIPS

Coriander plants can quickly run to flower if not kept watered. When growing coriander for its leaves, remove the flowering stems as they occur to prolong quality leaf production. However, if you wish to harvest the seed depending on the weather and variety, you should be able to harvest aromatic coriander seeds from spring sown seed in mid to late summer.



To harvest the seeds, cut off the plant’s withering flowers close to the ground before the seeds are fully ripe. This will stop the seeds from falling off too easily. Hang them on a string (or spread them out) to dry for about two weeks. Coriander seeds are ripe as soon as the seed heads take on a light brown colour.