Coriander

Coriander can be sown directly outdoors from mid-spring to late summer, or started indoors in early spring for an earlier crop. It prefers full sun and well-drained soil, though light shade in midsummer can help prevent bolting. Sow them approx. 1cm deep and keep the ground moist. Germination is usually quick in warm conditions (around 15–20 °C). Soaking the seeds for 12–24 hours before sowing can help speed germination, particularly in cooler or drier soils, but isn’t necessary to get good germination.

Coriander is best direct sown, as it doesn’t enjoy root disturbance, though it can also be raised successfully in modules if needed. When sowing in modules, place 2–3 seeds per cell and transplant the entire clump without disturbing the roots. This method is especially useful for early sowings or in cooler climates, producing stronger and more even plants. Thin direct-sown seedlings to around 15–20 cm apart.

For a continuous supply of leaves, sow small batches every 3–4 weeks through spring and summer. Regular watering and some shade during hot, dry weather will help delay bolting and extend the leaf harvest. Coriander is fairly hardy and will often self-seed if allowed.

One of the few culinary herbs used in two quite different ways — seeds forming the aromatic base of many dishes and fresh leaves added as a finishing touch — coriander has long been valued in herbal traditions for its digestive and cleansing qualities. Taken as a whole, coriander is often described as cooling and harmonising, and has traditionally been used to ease bloating, indigestion and nausea, particularly where digestive upset is accompanied by heat, irritation or restlessness.

The balance between cooling and warming is expressed differently in the leaves and the seeds. The seeds contain aromatic compounds such as linalool and borneol, which help relax smooth muscle, soothe digestive tension and support gentle circulatory movement, giving them a relatively warming and grounding effect within the overall cooling nature of the plant. The fresh leaves, by contrast, are more distinctly cooling and cleansing, and are traditionally associated with supporting the body’s natural detoxification processes, including the elimination of heavy metals. Together, seed and leaf offer complementary expressions of coriander’s digestive and harmonising qualities.

Coriander leaves can be harvested as soon as plants are well established, usually 4–6 weeks after sowing. Pick leaves regularly to encourage fresh growth, taking a few stems at a time rather than cutting the whole plant. For the best flavour, harvest in the morning and use leaves fresh, as they lose their aroma quickly once cut.

As plants mature and begin to flower, leaf production slows and energy is directed into seed formation. Allow seed heads to develop and turn brown on the plant, then cut and dry them in a warm, airy place. Once fully dry, gently rub the seed heads to release the seeds and store them in an airtight container away from light and heat. Freshly harvested seeds can be used whole or ground as needed, or saved for sowing the following season.

Coriander roots are also edible and valued in some cuisines. Lift plants carefully, wash thoroughly, and use fresh or freeze for later use.