How to successfully grow coriander

Essential in Asian, Oriental and Indian cuisine, coriander is an aromatic plant with finely cut and very fragrant foliage . It can be grown in pots or in the ground and has many therapeutic virtues.

Native to the Middle East and Asia, it has been cultivated in Europe since ancient times for its medicinal and aromatic properties. It was still cultivated in the Middle Ages and even appears in Charlemagne's capitulary De Villis.

Its name comes from the Greek "Koris" which means "bug", a tribute to the scent released by the leaves when they are crushed.

Often hated, some find it tastes like soap, or even dishwashing liquid. This comparison with soap is due to a chemical component also present in coriander: aldehyde.

Coriander is a source of antioxidants, vitamins K and A, and beta-carotene.

Coriander may cause allergies in people sensitive to umbellifers.

Only one species of coriander is cultivated, but there are several varieties. Examples include 'Lemon' coriander and 'Delfino' coriander.

• Difficulty level : 1/3
• Density : 10 to 12 plants/m².
• Life cycle : Annual
• Mode of reproduction : Sexual.
• Type of pollination : Self-pollinating.
• Weight per 1000 seeds : From 7.60 to 12.15 grams.

• Climate zone and hardiness : Coriander adapts to all types of French climates.
• Soil type : Light, loose soil.
• pH : Neutral.
• Moisture: Well-drained soil.
• Exposure : Sunny

• Soil preparation : Loosen the soil before planting, enrich with compost and weed.
  
• Transplanting : No transplanting is necessary.
• Watering :
  • Frequency: Occasional watering.
  • Quantity: Moderate watering.
  • Period: Until emergence and in case of very strong heat.
• Tools : Watering can and hoe.
• Hoeing / weeding / ridging / mulching : Hoe regularly.
• Winter Protection : Coriander does not need any winter protection as it dies back in winter.
• Harvest period : From July to September.
• Part of the plant : The stems, leaves, seeds and also the roots of coriander can be eaten.
• Stage : Harvest approximately 2 months after sowing.

• Method: Harvest as needed.
• Shelf Life: Fresh coriander leaves can be stored for a few days in the refrigerator in a little water. They can be frozen or dried upside down in a dry, ventilated place. The seeds, once dried, can be stored for up to 1 year in an airtight container or jars.
  

• Culinary : The fresh leaves, with their very strong scent, flavor soups, raw vegetables, fish, and poultry; they are widely used in oriental and Asian cuisine. The seeds have a spicy aroma and enhance meats, fish, sauces, and liqueurs.
• Others : Coriander seeds have carminative and digestive properties.

Coriander's scent repels Colorado beetles. It's therefore a good idea to plant it in your vegetable garden next to plants that are susceptible to them. It also produces honey.