Description:

Originally from the East, introduced to Europe by the Romans, it has been more than 3000 years since coriander was grown for its culinary and medicinal properties.
The very fragrant leaves of coriander help to awaken the taste of salads and soups.
The seeds are also used to raise terrines or pickles.

Culinary tip:

The very fragrant leaves of coriander help to awaken the taste of salads and soups.
The seeds are also used to raise terrines or pickles.

Soil tip:

You can let the seeds ripen on the plant before picking them; young people, they have an unpleasant smell.

Culture advice:

1. Sows: Sow from March to June in planters and cut the soil.
2. Thinning: When your plants are about 10 cm long, thin the smaller ones to leave only one coriander per pot.
3. Harvest: Harvest the fruit as it ripens (yellowish fruit). Dry the fruit and collect the seeds You can grow coriander directly in your garden by sowing a plant every 25 cm.

Plants:

Coriander likes proximity to all aphid-fearing vegetables.

The stages of sowing: