Good enough to eat
Both the aromatic leaves and stems of coriander can be used to add flavour and fragrance to curries, salsas and other spicy dishes. Sow seeds in succession from March until August and you should have leaves from June until October.
Seeds can be sown 2.5cm deep and 5cm apart, directly into beds of rich, welldrained soil in light shade to prevent bolting, keep wellweeded and wellwatered and let some plants develop seed to save and use next year. Cut the flowerheads when the seeds are brown, cover with a paper bag and hang up to dry in a warm place. Good varieties for leaves include ‘Leisure’ and ‘Calypso’.