Posted by Debbie Dexter

Coriander is one of the most commonly used herbs in world cuisine from Middle Eastern Falafel to Indian Curries, or Thai stir-fries to Mexican Guacamole and even the more traditional (good old) Carrot & Coriander Soup.

Coriander is an easy herb to grow from seed and can be picked and used at several stages of its development. The small baby leaves perk up a salad and the pungent larger leaves can be added to dishes just at the end of the cooking stage. And although there are many occasions where allowing a plant to bolt means it will be of lesser quality,

Coriander will produce delicate pretty flowers loved by Bees & Beneficial Insects followed by little bright green berries. Allow these berries to dry and go brown on the plant to produce edible Coriander Seeds. The dried seeds can be stored in an airtight jar and ground with a pestle & mortar as required to add a warm orangey flavour to dishes through the year.

If you haven’t sown any of this cracking Coriander herb there is still time as it can be sown up until September and with a bit of added protection the later Summer/early Autumn sowings will produce lovely fresh leaves and might go to seed, weather permitting.