Coriander (Coriandrum sativum) has a pungent, citrus flavour to the leaves that some people adore and others detest.

In fact, its name is derived from the Greek word for bug as they thought that it smelt like one that had been squashed! (I added that for the coriander haters! I think it smells gorgeous!)

All parts of coriander can be used. The leaves are used in Chinese, Thai and Mexican dishes to give a spicy flavour and the chopped root can be included in dishes that require more cooking.

Coriander seed is also powdered and used in both sweet and savoury dishes.

Coriander is extremely fast growing Growing coriander is well worth the effort if just to add a touch of the exotic to both the garden and the dining table!

Grow Notes
Coriander grows best where the climate is hot and humid. In most parts of Western Australia, we can provide the heat that coriander loves but not the humidity so growing from Autumn to Spring is usually the most successful. Plant in part or full sun, in moist well-draining soil.

By seeding a new planting of coriander every two or three weeks, a continuous supply of coriander can be achieved fresh from the garden since, when one plant is finishing being harvested, the next will be ready.

Sow
Sow direct in Autumn or Spring at a depth of 6mm, spacing plants 20cm apart.

Keep soil moist but never wet.

Germination
7-10 days at 18-22°C

Maturity
45 days