Coriandrum sativum Fine-seeded

This fine-seeded variety of coriander is slow to bolt. It is an annual plant that resembles parsley. It is highly aromatic, with a fragrance resembling a blend of celery with a hint of aniseed or orange. The dried leaves and seeds are used in Asian cuisine. Stagger the sowing times between March to July for a harvest from June to October.

Like chervil and dill, coriander belongs to the Apiaceae family. It forms a beautiful plant that can reach a height of 50cm (20in). It is grown in full sun or partial shade, in fairly rich soil.

Although easy to grow, it is a highly reactive plant that requires warm conditions to grow. it does not tolerate dry spells well, which causes it to quickly go to seed. To counter this sensitivity, and have a supply of this aromatic herb over a long period, we recommend staggering the sowings, ideally every 3 weeks.

It is a highly aromatic condiment plant. The leaves add flavour to marinades, fish, and salads. It is best used raw, as cooking alters its fragrance somewhat. The sweet and lemony-flavoured seeds are perfect with pickles, as well as ground in gingerbread.

Harvest: provided that sowings are staggered, coriander (leaves and seeds) can be harvested over a long period, from early summer to autumn.

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

Gardener's tip: to limit watering, we recommend mulching the soil with successive layers of grass clippings, if possible mixed with dead leaves, starting from late May. This protection keeps the soil moist, and also reduces the need for weeding.