Coriander (Coriandrum sativum) is picked leaf by leaf to flavour mixed salads, omelettes and dishes with gravy, and its seeds, harvested once they shift from green to light brown, season seafood and barbecues whole or ground. This annual resents being moved: sow it straight into the plot and it will crop from May to October.
| Name | Coriandrum sativum |
|---|---|
| Family | Apiaceae (parsley family) |
| Type | annual |
| Height | 10 to 24 inches (25 to 60 cm) |
| Exposure | full sun |
| Soil | rich and light |
| Harvest | May to October |
Caring for it from planting or sowing to harvest is easy. Coriander will quickly come flavor most of your meals, sauces and mixed salads.
Generally speaking, sowing coriander outdoors is considered possible as soon as April in the South and May in the North.
However, it is perfectly possible to start sowing in a hot house or indoors as early as February or March.
If you purchase your coriander in pots, plan to re-pot it quickly in a larger pot or transplant it directly in the ground after buying.
This guarantees that the plant can develop in the best possible environment.
Take note, though, that coriander doesn’t appreciate being moved around and so it will always develop best if sown directly in the plot.
Coriander can be sown directly in the soil all spring and summer long. It’s recommended to sow coriander yourself, rather than purchasing grown seedlings and transplanting them.
As soon as the plants have formed 4 or 5 leaves, thin to about 8 inches (20 cm) to give the seedlings space to grow.
Coriander runs through its cycle quickly, so timing decides whether you pick leaves or seeds. Here is what happens when, and where each stage belongs.
| Stage | When | Where / how | What to expect |
|---|---|---|---|
| Outdoor sowing, southern regions | From April | Directly in the plot | Seeds buried ½ to 1 inch (1 to 2 cm) deep |
| Outdoor sowing, northern regions | From May | Directly in the plot | Rows spaced 8 inches (20 cm) apart |
| Early sowing under cover | February or March | Hot house or indoors | A head start before the outdoor season |
| Thinning | At the 4 to 5 leaf stage | In the row | Plants left about 8 inches (20 cm) apart |
| Leaf harvest | May to October | Leaf by leaf, oldest first | Picking stops at the first frost spells |
| Seed harvest | When seeds turn light brown | Left to dry off, then stored | Used whole or ground in a pepper mill |
Sown in succession through spring and summer, coriander keeps leaves coming right up to the frosts.
Coriander seed is sold either as leaf types, bred to stand a long time before flowering, or as seed types that run up quickly and ripen a good crop of round seeds. The table below sets out the varieties most often found in garden centres and seed catalogues.
| Variety | Grown mainly for | Leaf character | Bolting resistance |
|---|---|---|---|
| Long Standing | Leaf | Broad, generous pickings | Slow to bolt |
| Slow Bolt | Leaf | Broad, plentiful lower leaves | Slow to bolt |
| Calypso | Leaf | Broad, lobed, regrows after cutting | Very slow to bolt |
| Cruiser | Leaf | Broad, upright stems, easy to cut | Slow to bolt |
| Santo | Leaf | Broad, classic cilantro flavour | Slow to bolt |
| Leisure | Leaf | Broad, dense and leafy | Slow to bolt |
| Delfino | Leaf and garnish | Thread-like, dill-like fronds | Moderate |
| Moroccan | Seed | Broad lower leaves, soon flowering | Runs to seed quickly |
The most recurring problem with coriander is bolting.
The best solution against this is to sow directly in the ground instead of purchasing coriander seedlings.
Indeed, since coriander hates being moved around, the stress it feels at this moment usually triggers the bolting. This is coriander’s reaction to transplant shock.
Leaves can be cut as needs arise until the first frost spells.
It is best to collect leaves one at a time, instead of tearing out a whole bunch or cutting several stems at once with scissors.
Favor eating older leaves first.
In fall, in order to keep your coriander for the longest possible period, cut it short, chop it up immediately, and freeze it in a jar for storage.
It’s also possible to keep the seeds after having let them dry off, they can flavor meals either directly or ground in a pepper mill.
Native to Asia, it is one of the most commonly cultivated herbs in the world. Used in amazing quantities in Mexico, for instance, it is very fragrant and flavorful.
It is also called the “Arabian parsley” or “Chinese parsley”.
Coriander parsley is mostly used to flavor mixed salads, omelets or dishes with gravy.
It also is used to season seafood and barbecues.
It is easy to grow and resist most diseases well.
Lastly, coriander offers us many health benefits and has a high therapeutic value.
Coriander seeds can be harvested when their color shifts from green to light brown.
They can be used in place of leaves when the growing season is over.
Grind them in a pepper mill for best taste, or add them whole to flavor gravy and broth.
