Description:

Originally from the East and introduced into Europe by the Romans more than 2000 years ago. Coriander is grown for its culinary and medicinal properties.

Culinary Tip:

The highly fragrant coriander leaves help to promote the taste of salads and soups. 
Seeds are also added to pickles.  

Culture Tip:

1. Sowing: Sow March to June in planters or directly in the soil. 
2. Harvest: Harvest leaves any time and use fresh or in dish preparation. Harvest fruits when they mature (yellow), dry them to collect the seeds. 

Companion Plants:

Coriander loves the proximity of vegetable which help them to reduce aphids.