CORIANDER

Coriander is now growing well and should be kept well watered to keep lush new growth.        

                       

Fresh new leaves (sometimes known as Cilantro) tend to taste "earthy" and can be added to salads or to curries or stews towards the end of their cooking time.

                                                                                                                  

Chopped leaves can also be added to Indian chutneys and yoghurt dips.

                                                                        

Leaves can be preserved by freezing in ice cubes.

Seed adds a "warm" flavour, use whole seeds in breadmaking, or ground with spices to make garam masala, or added to chutney.

                                                                

There are several varieties of Coriander, I grow both Leisure and Chechnya.