Cultivated Coriander - Coriandrum sativum

Coriander is an annual plant that is very aromatic and resembles parsley. Its fragrance evokes a mixture of celery with a hint of aniseed or orange. Dried leaves and seeds are used in oriental and Asian cuisine. Sowing should be staggered from March to July for a harvest from June to October.

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 is grown in the sun or partial shade, in fairly rich soil.

Although easy to grow, it is one of those very reactive plants that need a minimum of warmth to grow but do not tolerate drought episodes well, which cause it to quickly go to seed. To counteract this sensitivity and have this aromatic plant for a long period, we recommend staggering the sowings, ideally every 3 weeks.

It is a condiment plant with a fairly powerful aroma. The leaves flavour marinades, fish, and salads. It is best to use it raw, as cooking alters its fragrance slightly. The sweet and lemony-flavoured seeds are perfect with pickles but can also be ground into gingerbread.

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

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 to fully enjoy their fragrance. Once fully dry, the seeds can be kept in a paper bag or jar, at room temperature and protected from humidity.

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