29th April 2009


CorianderCoriander is a staple ingredient in Indian and Thai cuisine. Both the leaves (sometimes called cilantro or dhania) and the seeds are used to add flavour to curries, sauces and salads. Coriander is an annual herb and it tends to go to seed fairly quickly, so it’s best to plant small amounts of this herb at frequent intervals.

Planting tips :

  • Choose a sunny spot, and make sure that the soil drains well. Coriander can also be grown indoors on a windowsill, provided there is enough light,
  • Coriander does not like being transplanted, so make sure you plant or sow it in the correct position from the start.
  • Pick the leaves often to delay the development of flowers and seeds. When the leaves become fine and feathery it is a sign that the flowers are on their way.
  • Wait for the seeds to ripen (they will smell unpleasant until they are ripe) and then harvest them to use for cooking or sow them for a new crop.
  • Certain varieties are more suited to the development of leaves or seeds. For leaves, try the Cilantro and Leisure varieties. For seeds, try Moroccan coriander.

Uses :

  • Serve fresh coriander leaves with Indian and Thai curries or wraps. Use the seeds to make curries and pickled vegetables.
  • Coriander is used as a digestive aid in ayeuvedic medicine and is believed to alleviate the build-up of gas in the intestines.
  • A paste made from coriander seeds.