What we're growing
Coriander has its detractors, but diehard fans love the light, zesty cedar flavour of these frilly leaves. It’s at its best when freshly picked, and will strike a bright note in everything from curries and tacos to salads. Like basil, the flavour of its delicate leaves deteriorates when heated and so it is best added at the end of cooking. Coriander stems are hardier, and, finely chopped, are an aromatic and versatile base for Asian dishes to be used alongside garlic and ginger.
Sow into a 8cm pot / coir tray
- Either sow in the coir tray, as per "Basil", or sow in the 8cm coir pots, as per "Parsley" - wherever you have space.
- Plant 0.5 cm deep and lightly cover with crumbled soil.
- Ideally keep the tray between 12-20°C.
- Gently water (don't water directly onto the seeds if possible).
- Sun: place in a sunny spot with minimum 3 hours of sunlight.
- Sprouting: germination usually takes 10-21 days
- Thinning: When the sprouts are 2-3cm tall, it’s now time to “thin out”. Pinch out the smaller sprouts so only the bigger, stronger one is left in the pot.
- Transplanting: See "How To Transplant".
- Coriander can be harvested when about 15cm tall (although you can wait a little longer.
- Cut the top 1/3 of the stems, leaving some leaves below, so that the plant will grow back.