Coriander is a plant that is part of the Umbelliferae family, in particular the Coriandrum genus and the sativum species.

It is an annual herbaceous plant, which can reach 50-60 cm in height and 20 cm in width, which has an erect posture, with extremely smooth stems and a typical green color, branched at the top.

The roots of the coriander plant they are taproots, and develop a little on the sides and have a characteristic brownish color.

The leaves of the coriander are light green and have different characteristics depending on how they are placed on the stem: the basal ones are rather petiolate and slightly incised, while the apical leaves are sessile, extremely fine and with incisions that reach considerably in depth.

The flowers are particularly small in size, with five white or pink petals, which develop inside umbrella-shaped inflorescences that ripen in a gradual manner.

Flowering occurs during the first part of the summer season, especially during the period between June and July.

The seeds have a rounded shape, with a light brown color, characterized by a rather unpleasant scent if they have not yet reached maturity, while once they have reached this stage they have a pleasant aroma.

Coriander seeds retain their germination capacity for about two years and represent part of the coriander plant which is mostly used for different uses.


Coriander cultivars can be differentiated in relation to the size of the seeds and the part of the plant that is exploited.

The varieties used in all those territories with a tropical climate are part of the vulgar subspecies and have the particular characteristic of having seeds of good size (with a diameter that reaches five millimeters) and are used for the production of the coriander seeds themselves.

The cultivars that are instead used in all those areas characterized by a particularly temperate climate are part of the microcarpon subspecies, which has the particular characteristic of having small seeds, with a diameter that barely reaches three millimeters and are mainly used in the production of oil, leaves and seeds.

Climate and terrain

Coriander prefers those temperate climates, where the thermal values ​​that are suitable for germination are between 10 and 15 degrees centigrade.

It is a plant that has good resistance to temperatures that drop around freezing.

The best exposure for this plant is in places in full sun, even better if they are sheltered from the winds.

Coriander prefers all those particularly loose soils, with a medium texture, an excellent level of drainage and calcareous, however it can vegetate very well even on clayey and subacid soils, while it does not tolerate moist and compact soils, since they are particularly subject to water stagnation, which can be the cause of the death of this plant.

Cultivation techniques

The propagation of coriander occurs by seed, but it is necessary to proceed with various operations of refining the soil before carrying out the sowing.

The sowing must be carried out in the initial part of the spring season, especially during the month of April, with the seed being placed directly in the ground at a depth of about 3-4 centimeters.

The distances between the various rows must be at least thirty centimeters, while on the 3-4 cm row the sowing density exceeds 100 plants per square meter.

The advice is to use large alternations, trying not to sow coriander on the same ground, or a crop that is always part of the Umbelliferae family in the next four to five years.

It is important to always keep weeds under control, carrying out weeding between one row and the next.

Coriander is a plant that needs high quantities of phosphorus, which must be distributed together with potassium during the period in which the seedbed is made, while nitrogen must be distributed to the plant avoiding any type of excess, otherwise there is a dangerous effect of making plants grow too fast.


Harvesting must be done by cutting the umbels before they are fully ripe; subsequently they must be placed in full sun on a cloth, since otherwise a combine harvesting is carried out at the end of the summer, when the plants are dry and emit a particularly pleasant smell.

Another part of the plant is used in smaller quantities and is represented by the leaves, which are usually harvested as early as 20-30 days after sowing and, in most cases, are not dried due to the fact that they are used fresh.

Up to 2% of the essential oil is extracted from the smaller seeds, containing substances such as linaol, borneol, geraniol and geranyl acetate.

The seeds should be kept in small paper bags.

Coriander: Use in the kitchen

Coriander is a Mediterranean aromatic plant that is used in our kitchens for the creation of various recipes. In particular, coriander is exported to India and Latin America where the leaves are dried and then used dry. This plant, or rather its leaves, allow you to give that extra flavor to fish, meat, vegetables and more; coriander is also used to perfume biscuits, beers, sugared almonds. A curiosity, for example, is that on the spice called curry: one of the ingredients of this spice is coriander, where the seeds are ground and used to create this substance. Another important use is the use of coriander in the East instead of parsley. In short, coriander is a plant whose use is not limited only to its region of origin, namely the Mediterranean area, but extends beyond the borders and is known all over the world!

The plant prefers sunny locations. The dry and dry climate favors the appearance of seeds. However, it is a completely rustic species, which therefore resists even to rather rigid temperatures. The ideal exposure of coriandrum is that which allows it to receive direct sun for most of the day, but in a place rather sheltered from the force of the wind, an element that can disturb the growth of coriander.

The ideal location must be very bright and warm. Especially in the northern regions exposure to the south is strongly recommended to ensure fast development and completion of the production cycle (especially if we want to collect the seeds).


Family, genus, species

Apiaceae, Coriandrum sativum

Annual or multi-annual herbaceous, aromatic

Not demanding, better calcareous and well drained

Not necessary, likes a lot of phosphorus

Light, only when the ground is dry

Vegetable garden, aromatic corner, vase (h-l approx.30 cm)

Rustic enough to protect in the early stages

Coriander - Coriandrum sativum

Name: Coriandrum sativum L. Harvest: In July, because when they are too ripe the fruits fall spontaneously.Properties: Exciting, stimulating, digestive, flavoring, aperitif, antiseptic.

Coriander - Coriander sativum

Coriander is an umbellifera, an annual herbaceous plant, which produces large umbrella-like inflorescences, reminiscent of those of anise, consisting of small white flowers. The leaves, a lot of aroma.

Repeatability coriander

Coriander spice

Coriander is a plant that grows spontaneously throughout the Mediterranean basin and in the East. Its presence among the vegetation is detected by the typical umbrella-shaped inflorescence that.

Scientific name: Umbelliferae Coriandrum sativum L.

Plant: annual herbaceous, erect, 30-70 cm tall.

Flowering: June-July white or pink flowers.

Part used: fruits (called seeds), leaves and / or the whole plant (the latter for herbal use and for distillates).

Aroma: fresh plant with spicy taste and unpleasant smell of bedbugs (in fact called "bug grass") but which becomes penetrating and pleasant with drying.

Use: seeds used as a spice to improve the flavor of dishes, to flavor liqueurs, beer and meat products the ground fruit is one of the components of curry. The leaves are used to flavor foods (such as parsley).

Property: stimulants, digestive, carminative and antispasmodic of the infusion.

Collection: between the end of July and the beginning of August. For the collection of the seed when the plants tend to yellow, for the leaves just before flowering. Dry for a few days in a ventilated room and not under the sun.

Coriander - garden

Annual-biennial. The seeds find their greatest use in various agro-industrial sectors (sausage meats, pastry, liqueurs). The infusion based on seeds is considered medicinal.

Sowing: all the year

CORIANDER SEEDS you can find it in the Categories:

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Spicy coriander plants

To my taste buds, cilantro tastes like a blend of fresh, sweet, green parsley with a citrus peel. To my mother's taste buds, coriander plants are spicy, unpleasant tasting herbs that she calls “soapy, foul-tasting coriander”.

Although this difference in preference only requires the omission of coriander from every meal I serve my mother (grumble, growl), it really makes me wonder why coriander tastes like soap for her but not for me.

Collection of indoor Cilantro

When cilantro is grown indoors, it is important to harvest it carefully. The herbs of the interior naturally reach the light and can therefore become prickly. Pinch them on the tips of the shoots to force a bushy plant.

Remember, when you plant coriander indoors, it will grow less abundantly than when grown outdoors in your garden. However, by paying more attention to sun exposure, soil mix, humidity and a delicate crop, you will be rewarded with this tasty and aromatic herb all year round.

Video: How to grow Hydroponic Cilantro