$ 11.55

Coriander has pretty flowers in umbels composed of small white or pink flowers. Originally from southern Europe, widely used in Arab and Asian cuisine, its fresh leaves flavor salads, soups, fish, poultry and quinoa. Chopped, they pleasantly replace parsley on green beans.

The organic seeds with a spicy scent flavor meats, fish, sauces and liqueurs.

Sowing: from April to early June, and from mid-August to the end of September.

200 seeds approximately

SKU: 822 Category:


Coriander – Heirloom Seeds / Rare seeds

Sowing: from April to early June, and from mid-August to the end of September.

Leaf harvest: 1 month after sowing

Exposure: Sunny and protected place. Sowing: from February to April and from August to September, in pots, filled with seed compost, indoors (15 to 20°C day and night). When the plants are about 10-12 cm tall, transplant them to their final place, in a place with sunny and warm exposure, spaced 25 cm apart. Coriander needs loose soil. Direct sowing in the ground: draw a line with the handle of the rake, and make a furrow 1 cm deep. Sow your seeds regularly and cover your seedling with 1 or 2 mm of soil. When 3 or 4 leaves have grown, thin out to leave only one plane every 25cm. Water regularly without waterlogging the soil. Then, when the coriander has grown, weekly watering in the evening will suffice (double in periods of heat or drought). Type of soil: coriander prefers calcareous soils but is not difficult, avoid recently smoked soils. Culture in pots: mix garden soil and compost of well-rotted leaves. Diseases and pests: none… Coriander repels beetles. It likes the company of dill and chervil. It must be kept away from the fennel to which it harms (reduces the seeds).

200 seeds approximately

Additional information

Weight 0.04 lbs


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