Also known as Chinese parsley, dhania, or cilantro. The whole plant is edible - seeds, flowers, leaves, stems and roots. Coriander leaves and seeds taste very different. Leaves are generally used in Asian and Latin dishes and usually added at the end of cooking.
Seeds are often used in Indian cuisine and used in curry pastes, stews, vinegars, chutneys and pickles. Roots and stems can be finely chopped and added to stir fries. Add leaves, stems and roots to your homemade curry pastes.
In the garden, coriander flowers attracts many beneficial insects.
A strong culinary herb grown for its aromatic leaves and seeds. Annual.
* Germination: 14-21 days
* Maturity: 30-45 days
* Sowing Depth: 1cm
* Ideal conditions: Full sun in spring, summer and autumn
Starke Ayres GMO Declaration
* Starke Ayres does not research, produce or procure any form of Genetically Modified Organism (GMO) products.
* In South Africa, all our seed is regulated by the Genetically Modified Organisms Act of 1997 (GMO Act) and its subsidiary legislation. The GMO Act places extensive restrictions on the research, production, and marketing of GMOs.
* Maize, soybean, and cotton represent the only crops where genetically modified (GM) forms have been approved for commercial production in South Africa. Where there is potential for cross-contamination, for example with our sweetcorn seed (which could be impacted by nearby GM maize), we do certify our seed as non-GMO in both our internal and external accredited laboratories.