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.
In the garden:
• Annual, Frost hardy.
•±50 cm; Spread: ±30 cm.
• Full sun: Well drained, composted soil.
• 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.
• Vegetables: Plant with Potato,
• Herbs: Plant with Anise,
• Do not plant with: Fennel.
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
Coriander may be beneficial in the following cases:
• Used to flavour various medicines.
• Mild sedative.
• Digestive tonic, Stimulant, Carminative,
Preparation and dosage:
• 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.