Description
Coriander (Coriandrum sativum)
Coriander, also called cilantro or Chinese parsley, is a fast-growing herb where the roots, stems, leaves and seeds are all edible. The fresh leaves have a bold flavour while the seeds are warm, mild and aromatic. Rich in antioxidants and nutrients, coriander is valued in both the kitchen and the garden.
In the Kitchen
Coriander is used worldwide in curries, stir-fries, salsas, salads, soups, marinades and sauces. Fresh leaves are best added just before serving, while the seeds can be used whole or ground in both sweet and savoury dishes. The roots are also used in Asian cooking for their rich, nutty flavour.
Cultivation & Harvesting
Coriander grows easily throughout South Africa as a summer annual. Sow seeds directly into well-drained soil in full sun, or light shade in very hot regions. Keep watered during dry spells and sow regularly for continuous harvesting.
- Sow directly into the garden after frost danger has passed.
- Thin seedlings to 30cm apart.
- Harvest leaves when plants are about 12cm tall.
- Allow some plants to flower and set seed for future planting.
- Seeds can be dried and stored in a cool, dark place.
Health Benefits
Coriander leaves, sprouts and seeds are rich in vitamins, minerals and antioxidants, making them a healthy addition to salads, smoothies and everyday meals.
In the Garden
Coriander is excellent for companion planting and due to its pungent smell it was probably one of the first natural insecticides used by man.
Coriander grows well near:
- Roses
- Tomatoes
- Potatoes
- Spinach
- Radish
- Summer squash
- Maize
Plant near dill and chervil a in the herb garden for a productive mixed planting.
