Coriander

Quick growing, bright green plant with feathery leaves and clusters of pinkish flowers in summer. The leaves have a sage flavor with citrus overtones. The roots have a nutty flavor. Can be eaten fresh or used in cooking and the roots can be grated into sauces. Annual. H:50cm W:30cm. 12cm, 17cm.


 

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In the garden:

Growth Characteristics:
• Annual, Frost hardy.

Height:
•±50 cm; Spread: ±30 cm.

Cultivation:
• Full sun: Well drained, composted soil.

Harvesting:
• Pick fresh leaves throughout the year,
• Always remove the flower heads to encourage leaf growth,
• Seed: Allow the plant to flower. When it turns brown, pull the plant out and hang it upside down, covered with a brown paper bag. The seed will fall into the bag.
• Roots: Collect when lifting the plant.

Companion Planting:
• Vegetables: Plant with Potato,
• Herbs: Plant with Anise,
• Do not plant with: Fennel.

 

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Culinary use:

Use Coriander leaves and seed with:
• Vegetables, Beans, Salads,
• Beef, Chicken, Fish, Lamb, Pork, Shellfish,
• Pickle, Salad dressing, Salsa, Soups, Sauces, Tomato chutney, Ratatouille, Franfurters, Curries, Apple pies, Cakes, Biscuits, Marmalade,
• Asian dishes, Indian dishes, Mexican dishes, Thai dishes,
• The roots can also be used, it has a lovely nutty flavour,
• Curried Vegetables with Rice and Feta
• Roasted Butternut

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Health benefits:

Coriander may be beneficial in the following cases:

General
• Used to flavour various medicines.

Nervous System
• Mild sedative.

Digestive system
• Digestive tonic, Stimulant, Carminative,
• Colic.

Preparation and dosage:
TEA:
• 1/2 to 1 teaspoon of seed in a cup of boiling water, steep for 10-15 minutes. Drink before meals or as necessary.
• Use fresh leaves with food.

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Insect repellant

Repellant for:
• Aphids, Carrot rust fly, Spider Mites, Potato beetle.