Coriander

Coriander is a fast-growing annual herb in the family Apiaceae, cultivated for over 3,000 years across Asia, the Middle East, and Europe. The fresh leaves — known as cilantro — deliver a bright, citrusy flavour, while the dried seeds provide a warm, earthy spice used across global cuisines. Plants grow 50–60 cm tall, producing delicate white flower umbels before setting seed. A small genetic variation in OR6A2 causes some people to perceive a soapy note in the leaves.

Growing

Direct sow into well-drained soil once it has reached 10 °C. Sow seeds 0.5 cm deep in rows 20 cm apart, spacing plants or thinning to 15 cm within the row. Coriander bolts quickly in heat, so choose a position with some afternoon shade in warm periods and sow in successional batches for a continuous harvest. Avoid transplanting — coriander dislikes root disturbance and should always be direct-sown outdoors. For a sustained supply, make repeat sowings every 3–4 weeks throughout the growing season.

Care

Water regularly but avoid waterlogging; coriander prefers evenly moist, well-drained soil. No heavy feeding is required — a single application of balanced fertiliser at sowing is sufficient. Pinch out the central growing tip early to encourage branching and delay bolting. Remove flower heads promptly unless seed is desired, as bolting terminates leaf production. In containers, ensure adequate drainage and water more frequently as pots dry out faster.

Harvest

Begin harvesting leaves once plants are 15–20 cm tall by snipping outer stems at the base with scissors, leaving the central growth intact for regrowth. Harvest frequently to delay bolting. For seeds, allow selected plants to flower fully and wait until the seed heads turn light brown and papery — a sign the seeds are ripe. Cut the whole plant and hang it upside down in a dry, airy space with a sheet underneath to catch seeds as they fall.

In the kitchen

Use fresh leaves and tender stems in curries, salsas, soups, salads, and chutneys; add at the end of cooking to preserve their volatile aroma. The whole plant — leaves, stems, flowers, and roots — is edible. Dried or lightly toasted seeds add a warm, citrus-spiced note to spice blends such as garam masala, as well as to rice dishes, pickles, sauces, and bread. Green seeds can be eaten fresh or pickled for a milder, fragrant flavour.

Storing

Fresh leaves keep 3–5 days wrapped loosely in damp paper and stored in the fridge; alternatively, blend with a little oil and freeze in ice-cube trays for up to 3 months. Dried seeds keep their potency for 1–2 years stored whole in an airtight container away from heat and light — grind just before use for best flavour. Pickled green seeds keep refrigerated for several weeks.