Coriander (cilantro/dhania)

Description

This coriander provides a handy supply of aromatic greens for a while before setting seed. Even then the seed is a spice to use in one’s kitchen, along with the yummy roots. 

The plants don’t like being lonely, so don’t strew them thinly – rather sow them in clumps or bunches and let them grow thickly and, hopefully, lusciously. 

Cutting the greens regularly helps them resurge – usually one can get four to five cuttings before letting the plants go to seed. 

Use in pesto, salads, chilli-based foods – if you like coriander you’ll find a place for it in your menu. Coriander is the English word of the French coriandre. It is also called dhania, cilantro and Chinese parsley.

Did you know? Some people have a built-in genetic aversion to coriander, or rather to the aldehyde chemicals that give it its distinctive flavour. They can’t help but dislike the aroma and flavour. Corianderphobes.  🙁