All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Coriander is common in South Asian, Southeast Asian, Indian, Middle Eastern, Caucasian, Central Asian, Mediterranean, Tex-Mex, Latin American, Brazilian, Portuguese, Chinese and African cuisines.

Different people may perceive the taste of coriander leaves differently. Those who enjoy it say it has a refreshing, lemony or lime-like flavor, while those who dislike it have a strong aversion to its taste and smell, likening it to that of soap and bugs.

SOWING:
Sowing Indoors - all year long
Sow the seeds 1cm (½in) deep into 7cm (3in) pots. Make sure that the compost remains moist. The seedlings will appear a week to ten days later. Transplant, (or transfer the container) outside a month after sowing, space at least 20cm (8in) between each plant

Sowing Direct:
Sow the seeds 1cm (½in) deep in rows 30cm (12in) apart in ordinary garden soil which has been raked to a fine tilth. Make sure that the compost remains moist. The seedlings will appear a week to ten days later. Thin out the seedlings to 20 to 25cm (8 to 10in) apart.

SHIPPING
Estimate delivery time is 5 to 8 weeks

PACKAGE
1 Lot Seeds (approx. 400 seeds)