Coriander Seeds
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...
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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.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.
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