More about the plant below:
Coriander (Coriandrum sativum)
category : herbs
position : sun
height : up to 0.7 m
frost resistance : up to -20 ° C
reaction soil : indifferent
preferences soil : fertile, light, sandy loam
watering : medium
color leaves/needles : green
color of flowers : white, light pink
shape : tufted
period flowering : June-July
seeding : spring
reproduction:seed
persistence leaves : seasonal
application : balconies, edible plant, terraces, herb bed
pace of growth : fast
Coriander seed - silhouetteGrowth form of corianderA stand for corianderCoriander seed - cultivationUse for corianderAdviceCoriander - silhouette
Coriander is one of those spices that you either like or avoid. Fans of its taste value it for its fresh, citrus aroma of leaves. For many people, however, it has an unpleasant smell. It is commonly called bedbug dill.In the Middle East and in the Mediterranean, it is an inseparable ingredient of many dishes.
Growth form of coriander
Coriander reaches a height of 30-70 cm. The leaves of this annual plant resemble parsley.From June to July, coriander forms flat white to pink flower umbels, which give birth to spherical seeds.
Coriander stand
Coriander works best in sunny, warm places in a permeable, humus substrate.
Coriander - cultivation
Coriander should be sown into the ground from April to a depth of approx. 1 cm, keeping a 30-cm spacing in the rows.To obtain the longest possible yield, sow the plants at intervals of 3 weeks.Seed crops are stopped at 15 cm. At the beginning of cultivation, the substrate should be kept in moderate humidity, later care is mainly about loosening the soil.
Use for coriander
Collect seeds when they turn brown. They are added, inter alia, for bread dough, meat dishes and vegetables.It is widely known that coriander actually improves the appetite and helps with flatulence.Leaves are a popular spice mainly in Indian and Far Eastern cuisine.
Tip
Coriander seeds should be used as soon as possible after grinding, otherwise the dishes may have a bitter aftertaste.
