How Long Does It Take For A Flower To Die Coriander – The New Herb for Any Garden

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Coriander – The New Herb for Any Garden

Coriander has been an indispensable part of Eastern cuisine for centuries. Whether it is from China, Asia or India, coriander stands out as an essential ingredient in every recipe. As our European tastes have expanded over the years, it is becoming increasingly common to grow our own coriander, as part of an English medicinal garden.

Cilantro is an annual plant, so you will either need to replace it every year or grow new plants from the seeds your current plant produces. Coriander comes from the plant family Apiaceae – this family includes anise, carrot, celery, dill, parsley and parsnip. The Apiaceae family consists of over 3,000 species of plants.

All parts of the coriander plant are edible, but the leaves are most commonly used. Fresh leaves are used because they have a slightly citrusy, although bitter taste. The seeds are also used, although they have a nuttier flavor, with a citrus aftertaste when crushed.

Cultivation of coriander

Coriander likes to be in the sun, although it likes to have some shade during the hottest part of the day. It is also a sensitive plant and does not like to be moved, so it is better to sow it directly in the container in which you want to grow it. If you grow it mainly for seeds, you can leave it in the sun during the day; as this will encourage it to flower and later seed. If you want it for the foliage, you’ll need to shade it during the hottest part of the day.

If you want to grow it in pots, you will need a deep pot in which to place the long tap root that coriander produces. You also need to keep the soil moist and re-sow every three to four weeks, as it is a fairly short-lived plant and does not freeze well.

Use it

Coriander leaves can be used as soon as the plant is large enough to handle. You can cut the leaves or even whole stems as needed because you can use both fresh leaves and stems in cooking. Most recipes call for chopping them up before using and, depending on the recipe, adding them early or late in the cooking process – early will dilute the flavor; it will retain its flavor for a long time.

If you want to use the seeds, you will need to wait for the flowers to die back before harvesting. Cut the stems lengthwise and place the flower heads in a bag, tie the bag and hang on the stems for two or three weeks. You can then shake the seeds straight into the bag. Store the seeds in a dry place and re-sow if necessary during the following spring.

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