A fine selection of this versatile and spicy herb, bred for its generous leaf production and its reluctance to bolt (run to seed) even in drier conditions. Cut the leaves in generous handfuls to add a piquant flavour to baby-leaf salads, enjoy the root cooked and eaten like parsnips, or collect the dried seed to crush into curries. The flowers are edible too and look great sprinkled onto salads.
Growing Instructions:Choose a sunny, sheltered spot and sow seeds direct where they are to grow, either straight into containers or troughs of compost or in the open ground, as coriander dislikes being transplanted. Space the large seeds about 10cm apart and cover lightly with soil. Keep well watered and once seedlings are up, protect from slugs. Snip older leaves down to about 5cm above the soil level to encourage the plant to produce a second flush of young growth.