Serbajadi Ketumbar – Late Bolt Coriander Special, Coriandrum sativum
Coriander is a biennial but grown as an annual and is easy to grow. It has a pleasant aroma and is used for seasoning in many Asian recipes. It is also used as a flavouring herb and vegetable. Both the leaves and stems have a strong celery flavour and they are used whole in cooking soups and stews. The slightly fragrant and spicy flavour can add an interesting twist to desserts and is also used for curries and with all red meats.
Type of vegetable: Leafy
Edible parts: Leaves and stalks; whole plant
DIRECTION OF USE
Best soil: It needs a light, well-drained soil, plenty of moisture and not too much sun.
How to plant: Plant in seed trays or peat pots in a small amount of compost. Coriander seeds take about two weeks to germinate.
When to harvest: The seed heads will emit a pleasant spicy odour when they are ready for harvesting.
How to harvest: Pick the outside leaves first
Care: Coriander requires a sunny position. Keep soil moist, but try not to over water.
Keep away from children and pets.
Store in cool and dry place away from direct sunlight.