Coriander is one of the world’s most commonly used herbs – in spite of the fact that the name comes from the Greek, koris, meaning bed bug! It is green, leafy and strong-smelling with a fresh, citrus taste that makes it an invaluable garnish and flavour enhancer. Both the fresh leaves and stalks are edible, as well as the berries, which are dried and called coriander seeds. Native to southern Europe and the Middle East, the plant is now grown worldwide. Coriander tends to be associated most with Asian and Central and South American cooking. For maximum flavour, it is best added to dishes just before serving.

Growing coriander is easy. What isn’t quite so easy is stopping your coriander plants from running to seed! Coriander very readily goes to seed, and there will be no leaves to harvest. If the plants become stressed in any way, then they will start to flower. This might be due to drought, or if the weather is too hot, or if you transplant them. They do not like to be moved as they have a long tap root. The best way to ensure a good supply of leaves is to sow coriander seed regularly throughout spring, summer and autumn.

Most coriander is a hardy annual, and so will tolerate a little in the way of cold temperatures, but the plants will not survive prolonged frosts. If you move your plants undercover then you may prolong the harvesting season. Coriander plants do not like to be transplanted. They have a long tap root which doesn’t like to be disturbed. You may have some success transplanting very young seedlings, but it is usually best to plant coriander into its final growing position, or into a container. Make sure the soil is free-draining because, although coriander likes to be kept moist, it’s roots do not like to be too wet.