Coriandrum sativum

Coriander, also known as cilantro, is a versatile annual herb grown for both its fragrant leaves and aromatic seeds. Native to the Mediterranean and Asia, it has been cultivated since ancient times and remains a staple in kitchens across the globe. Plants grow quickly, reaching up to 60 centimetres, with broad, lobed lower leaves and fine, feathery foliage above. White to pale pink flower umbels appear as the plant matures and goes to seed.

The fresh leaves, commonly called cilantro, bring a clean, citrusy brightness to salsas, salads, curries, and chutneys. The seeds, known as coriander, have a warm, spicy, nutty flavour with a hint of citrus and are used whole or ground in spice blends, baked goods, teas, and pickles. Both leaves and seeds are rich in nutrients and have traditional uses in digestion, inflammation relief, and overall wellness.

Sow seeds directly into prepared beds in early spring or autumn. Coriander prefers cool weather and bolts quickly in heat, so it performs best in partial shade during hot periods. Plant seeds 6 mm deep and keep the soil moist until germination, which usually occurs in 7 to 21 days. Avoid transplanting due to its long taproot.

For a continuous supply of fresh leaves, sow new seed every two to three weeks. Begin harvesting leaves once plants are about 10 centimetres tall. To harvest coriander seeds, allow plants to flower and set seed. When the seed heads turn brown, cut and dry them indoors before storing.

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds