Starting at £1.99
Split Coriander Seeds are derived from cracked coriander seeds. A popular ingredient in Asian cuisines, where they are used to make spice blends and add flavour to curries and rice dishes, they are delicious, nutritious, and packed with natural goodness. Coriander, also known as Cilantro, Chinese Parsley, and Dhania, is a member of the parsley plant family. It’s history dates back to 5000 B.C. making it one of the oldest herbs on record, and it is one of few natural ingredients to be used as both a herb and a spice.
In Ayurveda, coriander seeds are used to treat stomach related ailments and to ease digestion, and they are also believed to improve liver function and facilitate bowel movements. Often described as one of the world’s healthiest foods, Split Coriander Seeds have natural anti-oxidant properties, they are rich in dietary fibre, and they contain 28% of the daily value of vitamin K. They are a good source of minerals too, with calcium, copper, magnesium, phosphorus, potassium, and sodium all found in coriander sprouts and microgreens.
25g | 50g | 100g | 250g | 500g
Sowing & Growing
If you are using a container, make sure that it is at least 15cm (6in) deep so that the tap root has room to grow. Add broken crocks or stones to the bottom of the pot to aid drainage. Sow the seeds thinly into shallow drills about ½cm (¼in) deep. If the soil is very dry when you are planting, then water the bottom of the drill before you sow. Cover with finely raked soil and water well. Alternatively, plant in large pots (about 20cm (8in) wide, and at least 15cm (6in) deep).
Coriander takes between 1-3 weeks to germinate.
Thin the seedlings once they are large enough to handle. If you are growing your coriander for leaves, the plants can be quite close together, about 5cm (2in) apart. If you are growing your coriander just for seed then allow more room, about 23cm (9in) between plants. Sow every 2-3 weeks to ensure a constant supply of coriander leaves.
