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Coriander is an annual with fan-shaped lower leaves and ferny leaves above. The tiny white or pale mauve flowers grow in flat topped clusters. |
and as an ingredient in mixed spice; delicious with Thai-style
meals and white meats, especially fish and prawns.
Whole Coriander seeds are often used in lamb dishes,
a meat with which it goes particularly well. The seeds and leaves
can also be added to stews and soups to add piquancy.
The flavour of coriander is concentrated in the little yellow-brown
seeds which have a sweetish lemony flavour.
Growing Guide
Sow seeds from spring to early autumn, as soon as
the danger of frost has past.
(Drought and frost tender)
Seeds should be harvested in summer when the
the smell becomes aromatic, and when the seeds
change to a grey color.
Coriander Coriander plants grow to around 60 cm
and the ferny leaves and pretty daisy-like flowers are decorative
as well as useful.
Coriander is not suitable to freeze
and should be used fresh for the best flavour. If grinding the seeds for powder,
grind only enough for use and grind fresh each time.
