Coriander slowbolting (Coriandrum sativum)

Also known as Cilantro, Coriandolo, Dhania, Ketumbar, because Coriander has two flavours. The leaf (Cilantro) has a unique, fresh parsley fragrance and is an essential herb in Mexican and Asian salads, soups and meat dishes, whilst the seed (Coriander) is a spice with a pleasant fragrance and is often used in European and Middle Eastern cooking. Before the seeds are fully ripe, cut off the stems and allow the plant to ripen upside down. Collect the seeds with a cloth.

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$ 0.95 a packet

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