A dual purpose annual herb, Coriander is grown for its seeds or fresh young leaves. Coriander seeds are delicious in cakes and when crushed, add an orangey flavour to meat dishes. The young leaves of Coriander are often called 'Cilantro'; finely chop and add to chicken soup to give it a Latin touch or soak the crushed seeds in hot water and add the liquid only to cubes of pork simmering in tomatoes for a real Mexican flavour.
Sow seeds in spring, 1cm deep in rows 30cm apart in ordinary garden soil which has been raked to a fine tilth. Thin out the seedlings to 13cm apart. They prefer full sun and ordinary garden soil. Harvest the young green leaves sparingly once the seedlings are 15cm tall and for seed, pull off the seed heads when they become brown but don't leave them too long on the plant or they will disperse themselves. An excellent herb for slightly shaded areas.