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.
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.
Follow the growing notes in the description and on your seed packet. Sowing time, temperature and harvest stage depend on the variety.
See the description for this variety’s kitchen uses and the harvest stage that suits your recipe.
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