Coriander: varieties, growing and uses

How to create your own herb-growing space

Run a small coriander trial with Confetti alongside a broad-leaved cultivar. Compare not just the aroma but also the leaf texture on the same dish. Anyone finding coriander strong can discover whether a smaller amount or a cultivar described as milder suits them better. A cultivar does not make the flavour experience the same for everyone.

Choose a suitable growing position

Work with short sowing rows and record the date. A slow-bolting cultivar helps but does not prevent flowering in all conditions. When a plant produces fine leaves at the top and flower stalks, you need not see it as a failure: allocate it to seed harvesting and let a younger sowing take over leaf production.

From plant to kitchen

A deep pot can make a small outdoor space useful, provided you monitor drying closely. A supermarket pot often contains many closely packed plants and is intended for quick indoor use. For a lasting outdoor harvest, preferably start with your own seed or a reliably grown young plant. Keep dry seed supplies and fresh leaf harvests separate in your kitchen.

Scent, flavour and use

Fresh leaves are distinctly aromatic; people experience that flavour differently. According to the RHS, Confetti is milder and slightly sweet. Ripe seed has its own spice aroma.

Care, cutting and harvesting

Preferably sow in the final position. Keep evenly moist, provide light and avoid a hot, dry rootball.

No fixed pruning session. Bolting is a developmental stage; replace exhausted leaf plants with subsequent sowings.

Harvest young leaves; let separate umbels form ripe seed and collect it only when dry enough.