StocksandGreen A key ingredient in many an Asian recipe, this annual herb is valued for its wonderfully aromatic, rich green foliage. During the summer, theres a show of wiry stems that are topped with starry white flowers. Left to mature, these will develop into seeds that can also be used in the kitchen. Flowers June and July, harvest July to October. Planting sow a few seeds per 20cm pot March June, or sow in rows 30cms apart, 4cms between seeds. Plant 10mm deep in seed compost or fine soil and keep generously watered. Ideally sow in situ but be sure to protect seedlings and young plants from frosts. Sow every 3 weeks for fresh leaves all season. Sowing under glass August September will provide coriander into winter. Aftercare may require protection from slugs. Cut leaves complete with stalks as required. Regularly pick leaves and remove flowers to promote more growth and avoid plants running to seed. To harvest the seeds for cooking, leave plants to flower, and harvest during September and October. Eventual height & spread 45 20cms. £1.99
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