This form of Coriander is a favourite thanks to its big, flavour-packed leaves. It’s also slower to bolt in hot weather. Chop coriander leaves into Read More
This form of Coriander is a favourite thanks to its big, flavour-packed leaves. It’s also slower to bolt in hot weather. Chop coriander leaves into curries and chutneys or use them as a garnish. Remember that you can also harvest the spicy seeds. The leaves, on the other hand, have a mild flavour with a citrussy twist. By the way, Coriander has a reputation as a cholesterol fighter: just one more reason to include it in your healthy herb and veg garden
Coriander does not like being transplanted. The stress will often cause the plants to bolt, so whether you sow your seeds in pots or in soil, leave them where you planted them till harvest. Sow your seeds about 5mm deep, water well and keep moist.
How to Harvest
Cut leaves with some scissors, a sharp knife or a pair of secateurs. When the seeds start to ripen well, pick seed heads and leave to dry on a sheet of paper or in a paper bag.
Coriander does not like being transplanted. The stress will often cause the plants to bolt, so whether you sow your seeds in pots or in soil, leave them where you planted them till harvest. Sow your seeds about 5mm deep, water well and keep moist.
How to Harvest
Cut leaves with some scissors, a sharp knife or a pair of secateurs. When the seeds start to ripen well, pick seed heads and leave to dry on a sheet of paper or in a paper bag.