In India, China and Egypt, coriander has been valued for thousands of years not only for its sweet spice, but above all as a medicinal plant. Its healing powers were even mentioned in the Old Testament. Both the seeds and the fresh green parts of coriander can be used. In many Asian cuisines, coriander greens are as popular and often used as parsley is here. This is why coriander is also known as Persian or Chinese parsley.
Annual
Sunny
Height:60-70 cm
USE
Fresh coriander leaves and the seeds have completely different flavors. Coriander leaves taste spicy, ground coriander seeds have a sweet, orange-like aroma. Fresh leaves are used for soups, vegetables, salads, fish and poultry. Lightly roasted and ground seeds are very suitable for Asian dishes, with fruit and ratatouille. Coriander seeds are also popular as a bread spice.
CARE
Coriander thrives particularly well in sunny and warm places. If possible, coriander should be planted out in the garden and requires loose, well-drained soil. The right time to harvest can be recognized by the brown seeds. In contrast to the seeds, the leaves can be harvested at any time. Seed-resistant variety.
Product safety information
Manufacturer information:
Schwab-Stirnadel GmbH & Co. KG
Schwarzwaldstraße 80
66482 Zweibrücken
Deutschland
DE
kontakt@exotenherz.de
Responsible person:
Henning Schwab
kontakt@exotenherz.de
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