Coriander

Coriander (Coriandrum sativum) – Aromatic Annual for Leaf, Seed & Heritage Flavour

Botanical Name: Coriandrum sativum
Common Names: Coriander, Cilantro (leaves), Coriander Seed (spice)
Annual | Culinary & Medicinal | Heirloom | Grown from Seed

Coriander is a fast-growing, aromatic annual herb used in cuisines around the world. Grown from seed, it produces both fresh green leaves (cilantro) and fragrant seeds (coriander), making it a versatile addition to any kitchen garden. Native to regions stretching from the Mediterranean to western Asia, coriander has been cultivated for thousands of years for both culinary and medicinal uses — from Egyptian tombs to Irish herb beds.

Quick to grow and tolerant of cooler temperatures, coriander performs particularly well in Irish gardens, especially with succession sowing for a continuous harvest.
? Horticultural Highlights:

Growth Habit: Upright, bushy annual reaching 30–60 cm tall

Leaves: Fresh and citrusy, harvested young (cilantro)

Seeds: Warm, earthy-spiced flavour used whole or ground in cooking

Flowers: Small white umbels, attractive to beneficial insects and pollinators

Cycle: Grown easily from seed; quick to mature

Companion Plants: Works well with carrots, spinach, and calendula

? Growing Instructions (for Irish Conditions):

Sow Outdoors: Late spring to early autumn (April–September); prefers cool, moist soil

Sow Indoors: Early sowings can be started under cover from March

Germination: 7–14 days at 15–20°C

Soil: Well-drained, moderately rich soil; avoid overfeeding to prevent early bolting

Light: Full sun to partial shade

Spacing: Thin to 15–20 cm apart

Watering: Keep evenly moist during dry spells

Harvesting:

    Leaves: Cut young leaves continuously for fresh use

    Seeds: Allow flowers to set and dry on the plant, then harvest and store for culinary use or re-sowing

? Historical Background:

Coriander has one of the oldest recorded histories in human agriculture. It was grown in ancient Egypt and Greece, used in both medicine and cookery, and was one of the first herbs to be brought to Britain and Ireland by early herbalists. In traditional Irish cottage gardens, coriander was valued for its seed’s use in breads, pickles, and tonics. Its dual-purpose nature — producing both leaf and seed — has made it a continual favourite in small kitchen gardens throughout the centuries.