Coriander

Coriander is an annual: the plant dies after the seed ripens and cannot be overwintered. In autumn, let a few seed umbels ripen and drop. The seeds survive the winter in the soil and germinate by themselves in spring; alternatively, collect the ripe fruits, store them cool and dry and sow anew from April.

Coriander is an annual herb and can be propagated only by sowing, best as a direct sowing, as it tolerates transplanting poorly. Sow the seeds directly in the bed or in pots from mid-April, at the earliest when no more night frost is expected (it is somewhat frost-tender). Place the seeds about 1 cm deep and press them in lightly. For faster and more even germination, you can first crack the seeds gently between your palms or soak them in lukewarm water for 12 to 24 hours to soften the hard shell. Each grain actually contains two seeds. At soil temperatures of around 12 to 22 °C they germinate within about 1 to 3 weeks. Coriander bolts quickly as soon as it is stressed by drought or too much heat. Keep the soil evenly moist and choose a partly shaded spot for a long leaf harvest. For a continuous harvest, sow a new batch every 3 to 4 weeks (successional sowing). You get your own seed by cutting off the seed umbels once ripe in late summer to autumn, letting them dry further upside down in an airy place and rubbing out the seeds. Stored properly, they stay viable for several years.