Organic Coriander plants - Coriandrum sativum

The cultivated Coriander, in Latin Coriandrum sativum, is an annual plant that is very aromatic and similar to parsley. Its fragrance evokes a mixture of celery with a hint of anise or orange. Dried leaves and seeds are used in oriental and Asian cuisine, as well as in Latin American and Mediterranean cuisine. Plant it in spring after the last frost, for a harvest throughout the summer as needed. You can keep some seeds to sow them indoors in early spring.  

Our plants are certified organic.

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

Although easy to cultivate, it is one of those very responsive plants that need a minimum of warmth to grow but do not tolerate episodes of drought that cause it to quickly go to seed. To counteract this sensitivity and have this herb over a long period, we recommend staggering the planting, ideally every 3 to 4 weeks.

It is a herb with a fairly strong aroma. The leaves flavour 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 also ground in gingerbread.

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

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

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