Coriander Eagle plants - Coriandrum sativum

The 'Eagle' Common Coriander is a variety with good heat resistance and slow bolting. It is a very common aromatic herb in Mediterranean countries, cultivated for its leaves and seeds. This annual plant belongs to the Apiaceae family, sometimes called Cilantro, and can be easily grown in the ground or in pots. These 'Eagle' Coriander seedlings can be planted from April to August, for a harvest from June to October. They are produced using organic methods.

Coriander, like Chervil and Dill, belongs to the Apiaceae family (formerly Umbelliferae) and forms a beautiful plant that can reach a height of 50 cm (20in). It can be grown in full sun or partial shade, in fairly rich soil.

It is a harbal plant with a fairly strong aroma. The leaves add flavour to marinades, fish, and salads. It is best to use it raw, as cooking alters its fragrance a bit. The sweet and lemony-flavoured seeds are perfect with pickles, but can also be ground and used in gingerbread and Indian cuisine.

Harvest: The Coriander (leaves and seeds) can be harvested, depending on the planting dates, from early summer to autumn.

Storage: Coriander leaves can be stored for a few days in the refrigerator or for a few months by drying or freezing. However, it is preferable to consume them freshly picked in order to fully enjoy their fragrance. Once well dried, the seeds can be kept in a paper bag or jar, at room temperature and protected from humidity.

Gardener's tip: To reduce the need for watering, we recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves, starting from late May. This protective layer helps keep the soil moist and also reduces weed growth.