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Used extensively in Eastern cooking, coriander has become synonymous with the spicy food associated with that part of the world, particularly as a leaf garnish. Also known as Chinese parsley or cilantro, coriander produces seeds which are an aromatic addition to the chef’s arsenal, as they form a major constituent of Garam Masala, chutneys etc, as well as flavouring the sweeter apple pies, cakes and biscuits.
As a plant, this delicate annual, growing to 60cm, prefers to grow from seed without disturbance of the tap root. Coriander Confetti’s leaves have the appearance of carrot tops, and are less inclined to bolt and go to seed than common coriander. Coriander confetti, however, retains the distinctive aromatic flavour of coriander.
Early watering is recommended, and a warm sunny position is a must to ensure healthy and robust growth. It is ideal to ensure continued availability of fresh leaves, that a system of rotational planting is employed.
A small white cluster of flowers appears in summer, which will mature to become the seed. The weight of the seed may require staking of the plant, but the effort is worth it as the flavour and fragrance of home-grown seed is far superior to anything available commercially. The seeds will have a citrus aroma, which will indicate maturity, at which point the entire seed head can be harvested and stored in a paper bag.