Seeds (Coriandrum sativum)

Baladi coriander is the fragrant green that defines so much of Egyptian cooking, from tagen to fresh salsa. One plant gives two harvests: bright, feathery cilantro leaves with a fresh, citrus-like aroma, and later the round, ridged seeds that dry to a warm, gently nutty spice. Its lacy foliage and small white-pink flowers also make it a pretty edge plant. This dual-purpose cool-season herb is the classic kitchen staple every garden deserves.

Planting

Cilantro is a cool-season annual with a long taproot, so it dislikes transplanting and is best direct-sown where it will grow. Sow seed about 1.3 cm deep in full sun and well-drained soil; it tolerates very light shade, and a lightly shaded, midday-sheltered spot helps slow bolting. Each round fruit holds two seeds and germinates slowly, in roughly 2-3 weeks. For leaf crops, thin seedlings to about 5 cm apart; for seed production, thin to 20-30 cm, with rows at least 38 cm apart.

Fertilizing

Grown mainly for its foliage, coriander favours nitrogen. Apply about a quarter cup of a nitrogen fertilizer such as 21-0-0 per roughly 2.3 square metres, one or two times across the growing season.

Care

Keep the soil evenly moist through the season and water regularly while plants establish; once settled they need little water, and irrigation should be reduced as seed matures. Avoid soggy soil. It is generally trouble-free, though watch for aphids, slugs on seedlings, leafhoppers and fungal disease in crowded beds. Harvest leaves cut-and-come-again at about 10-15 cm tall, before hot weather triggers bolting.