Coriander (Coriandrum sativum) is a relatively hardy annual that reaches a height of 45-60cm and thrives in full sunlight. It’s sometimes also called Chinese parsley, dhania or cilantro. In its fresh form it’s a herb, while the dried seeds, which have a completely different flavour, are classified as a spice!

How To Grow It

• Sow the seeds in spring, late summer or autumn, about 4mm deep, and cover with compost and sand so that they will remain moist at all times. They should germinate within 2-3 weeks.
• Coriander likes light, sandy soil that drains well and has been enriched with lots of organic material. Never allow the soil to dry.
• Seedlings can be transplanted into containers. Make sure that there’s at least 30cm in between the seedlings. The plants grow in tufts and therefore support one another, but don’t hesitate to prop them up, if necessary.
• Coriander leaves are feathery and can be harvested any time during the growing period. Remove the younger stems in the centre to ensure a constant crop. Coriander flowers are a delicate light purple or pink, that turn into small bunches of green seeds that can be left on the plant to turn brown. These can be sowed again or may be used in the kitchen to flavour biltong, for example.
• Don’t sow coriander near dill or fennel because this will inhibit the development of seeds in these herbs. However, coriander and anise are excellent garden companions.

Uses In The Kitchen

• Sprinkle fresh, green coriander leaves over curries and Thai dishes just before serving.
• Chop the leaves coarsely and use them in salads and sambals.
• Make fragrant coriander oil to marinate firm fish by mixing a cup of leaves and half a cup of olive oil in a juicer.
• Coriander is delicious mixed with cooked chicken, garlic, ginger, coriander seeds, cumin seeds, mint leaves, spring onions and yoghurt, and served on salad leaves. Garnish with chopped peanuts.
• Green coriander seeds have a nasty smell. Make sure that they have turned brown on the plant before using them in marinades, boerewors or for biltong. The taste improves once the seeds have been roasted. Whole coriander seeds are an ingredient in pickled spice, while ground coriander is generally used in curry powder

Words and image: Home magazine