SAFLAX Garden in the Bag - Organic - Coriander - 150 seeds - With cultivation substrate in an easy to handle stand up bag. - Coriandrum sativum The main aromatic herb for refining dishes in the Latin American and Asian cuisine Create the perfect environment for a successful cultivation process. Garden in the Bag provides the nurturing substrate in the practical standup bag. Just add water and watch as the dried, light block produces abundant cultivation substrate for your seeds in just a few minutes. Coriander is sometimes called Chinese parsley because the leaves of Coriander and parsley look much alike. The taste, however, is completely different Coriander is intensely spicy and aromatic. During late summer the flowers of the plant produce spherical schizocarpic fruits with a yellowish-brown colour. Unlike parsley, where mostly only the leaves are being used as seasoning, in Coriander also the stems and seeds are being utilized. In the kitchen: The harvest season starts under normal summer conditions in June. Especially the young leaves have a finer taste. Cut the whole shoots near the ground or pick single leaves best from top to bottom. You may chop up the Coriander and freeze it straight after picking. Coriander has substantially characterized the Latin American and Asian cuisine. Since the herb is rather sensitive to heat, it should only be added at the end of the cooking process, as the aroma will fade otherwise. Coriander can be used to refine rice, meat and fish dishes, as well as salads, soups, vegetables and curries. If you intend to use the leaves of the plant, flowering should be prolonged as much as possible. Once the flower buds have opened up, the Coriander plant focusses all its energy on developing the seed stems, a process that affects the flavour of the green parts of the plant. However, since the seeds of the Coriander are well suited as spice as well, it is recommendable to let also some of the flowers bloom. In that case you cut off the dried flower heads. The seeds are being dried for about two weeks before they can be used. The Coriander seeds are full-flavoured with a slightly sweet aftertaste, and can be cooked whole along curries, meat, poultry, fish, vegetables and pies. Ground seeds can be used in salads, sausages, sauces, chutneys or pastries. Natural Location: Coriander originally comes from the eastern Mediterranean. Cultivation: The best time for propagation is starting in February at a sunny place indoors as the seed is a light germinator. Scatter the seeds onto moist coconut substrate or organic herbal soil and slightly press them on. Cover the seed container with clear film to prevent the soil from drying out, but dont forget to make some holes in the clear film and take it every second or third day completely off for about 2 hours. That way you avoid mold formation on the potting compost. Place the seed container somewhere bright and warm with a temperature between 20C and 25 Celsius and keep the surface of the earth moist, but not wet (ideally using a water sprayer). Depending on the propagation temperature the first seedlings will come up after two to five weeks. Seedlings that are already raised indoors can be planted out with beginning of May. As soon as there is no more night frost expected, you can move the seedling with its complete root ball, to avoid stress for the plant. Place: The plant needs the sun, warmth and a wind-sheltered place to produce its full aroma. Care: Keep the soil always moist, but not wet. Water your plant as soon as the top layer of the earth has dried out. Fertilize the plant either very modest with compost or organic fertilizer for herbs, or dont fertilize at all. During Winter: Sow again the next year.