Coriander Seeds
5,00 $ · En stock
CULINARY HERB · CHEF STAPLE · 25–50 SEEDS Coriander Seeds Coriander gives the kitchen two harvests from one plant: bright, citrusy leaves for immediate freshness and warm, aromatic seeds for spice blends, pickles, and slow cooking. It is fast, generous, and indispensable when a dish needs lift. The culinary edge Use the leaves with lime, chile, tomatoes, beans, grilled fish, curries, and fresh salsas. Let some plants flower for beneficial pollinators, then collect the ripe seeds for toasted spice, pickling brine, ras el hanout, or a fragrant finish for roasted carrots and squash. Growing notes Sow every few weeks in cool spring or late summer weather. Harvest leaves young and often, and allow a final succession to flower and set seed. Keep the soil evenly moist and avoid disturbing the roots. Packet: 25–50 seeds. Cook your harvest Use your harvest in these recipes. Check the variety notes and substitutions in each recipe. Cilantro Lime Roasted Carrot Tacos Roasted Tomatillo and Poblano Salsa Verde Queen of Malinalco Tomatillo and Corn Salad Browse all garden recipes
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