Coriander. It is said that you either love or hate this herb from the Orient. And indeed, opinions remain divided. But anyone who likes Asian cuisine won't want to do without its intense yet mildly spicy flavor. Coriander is also becoming increasingly popular in home herb gardens. We think: rightfully so! Because when finely chopped, coriander leaves add a refined and unique touch to both salads and warm dishes. It's worth a try!
Characteristics
| Plant information | |
|---|---|
| year-round | |
| Low feeder | |
| Coriandrum sativum | |
| 20-70cm | |
| annual | |
| Green | |
| Culinary herb for seasoning food | |
Planting instructions on the envelope
Coriander "Caribe" is robust, fast-growing, and highly productive. The soil should be well loosened before sowing and kept slightly moist at the beginning. The plant feels most comfortable in a sunny to partially shaded location. The leaves can be harvested as soon as they sprout. With regular harvesting, the plant produces new leaves and the flowering time can thus be delayed. It reaches a height of up to 60 cm.
Detailed planting instructions: Coriander
In principle, there are four different types of coriander cultivation, of which Caribe is the most widely distributed. It grows quickly and is relatively easy to cultivate. Originally, coriander was probably a medicinal plant, whose use dates back 7,000 years. However, its use in the kitchen also has a long tradition; today the spice is often used as an ingredient for curry. Interestingly, in Northern Europe, coriander was a basic ingredient for: a perfume. Roughly in the 15th century. Who would have thought...
Annual, undemanding, robust
The coriander is sufficiently described with these attributes. It doesn't need much. Basically, soil that you loosen up a little every now and then does not hurt; at the same time, you should remove the weeds. Before sowing, it would be good if you could answer no to the question of whether other umbellifers are also growing right next to the corresponding spot in the bed. That would clash.
As soon as spring has arrived and is reasonably stable, i.e., when day and night frosts are over, you can sow the seeds. You bury these about two centimeters below the surface and leave some space between the seedlings, about 30 centimeters would be good (this also applies to the individual rows if you want to create several). Coriander not only dislikes frost, but also wind, and a nutrient-rich, lime-enriched, and loose soil is recommended as a substrate. As for the location, coriander likes it not only sheltered from the wind but also sunny, although partial shade also works.
Water for the young plants
The timing of sowing for "Caribe" is a bit tricky, as it depends entirely on which part of the plant you want to use as a spice later. If it should be the new seeds that the ripe coriander has developed, then you sow between the end of March and the end of April; however, if you want to use the leaves in the kitchen, the ideal sowing period is between mid-April and mid-June. If the sowing is done too late, the seeds cannot fully ripen. More on the harvest in a moment.
If the seedlings grow too quickly at the beginning, then it is too dry – you must add more water, otherwise it will stress the small plants and they will shoot up too quickly. In general, however: once the coriander is a bit larger (i.e., "older"), you should be careful with watering. In case of doubt, coriander prefers it a bit too dry than too wet, and the soil should have almost no moisture anyway. The only exception: coriander grown in a pot. These plants cannot root as deeply and consequently cannot draw enough moisture from the depths. By the way, a little compost three months after you have placed the seeds in the ground does not hurt. Organic fertilizer in pellet form is also suitable – provided it is no more than about a teaspoon per plant.
The best time for harvesting
Too much fertilizer is often harmful, and this is also the case here. There is a risk that the coriander will then form too many nutrients, which in turn prevents sufficient essential oils from developing. This is then at the expense of the aroma, which is significantly weakened. And that would, of course, be a pity with regard to its use in the kitchen.
Roughly speaking, you can harvest the coriander after about four months if you want to use the leaves. With a very late sowing in May and June, you can still harvest the "Caribe" until into September. If you have sown earlier, you should harvest no later than after flowering, because the leaves still possess their full aroma at this time, which is then quickly lost (the plant then needs all its energy to develop the fruits, which is at the expense of the taste). If you want to use the seeds, then late August or early September is the perfect time. The coriander is definitely ready to harvest when the fruits shimmer reddish-brown. Before you use the seeds for seasoning, however, you should let them dry for three or four days in a sheltered, sunny spot.
