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About this seed
Split or soak before sowing?
Soaking is advised and splitting is optional. Each coriander "seed" is a fruit holding two single-seeded halves, and Indian extension guidance recommends splitting it into halves and soaking the seed in water for 12 hours before sowing. A Canadian guide reports that splitting did not affect germination in seed that germinated above 80%.
How fast does it come up?
Expect emergence in about 8–15 days in soil (field sowing). Seed-testing laboratories germinate coriander at alternating 20/30 °C (about 20–30 °C). Both are typical figures for the species, not a test result for this lot.
Depth, spacing and soil
Cover the seed with about 1.3 cm (½ in) of soil, then thin seedlings to about 20 cm apart in rows 45–60 cm apart; field crops are sown 2.5–4 cm deep. Well-drained silt or loam soil suits coriander, and it performs well at 20–25 °C.
Why does coriander bolt, and how can I delay it?
Temperature and day length both influence flowering, and hot, humid weather triggers bolting: in midsummer coriander typically flowers and sets seed within four to six weeks. Grow it in a cool or semi-shaded spot in the warm season and sow small batches every few weeks.
Leaf or seed: when to harvest
Pull plants for leaf at 30–40 days old, or cut leaves when plants are about 15 cm (6 in) tall. For seed, wait until the flower heads turn brown and the fruits are fully ripe but still green and starting to dry, and harvest before they drop. Recognised varieties and types mature in roughly 90–120 days from sowing.
Pots and transplanting
Coriander can be grown in containers, but sow it where it will stay: the long taproot makes transplanting difficult.
Sowing coriander in India
For a rabi crop, sow in October–November: Tamil Nadu agricultural university guidance lists October–November (and June–July) as the sowing windows. A seed-spices research farm at Ajmer, Rajasthan sowed coriander in the last week of October and harvested seed in the last week of March.
Also known as
Coriander (seed), cilantro and Chinese parsley (leaf), Kinza, dhania, dhaniya, coentro, coriandre, Koriander, coriandolo, kolendra, kuzbara and geshniz.