The delectable, savory, aromatic spice that goes with every Indian Cuisine dish is the Coriander. Also known as Dhaniya in India, the Coriander is an add-on that adds fragrance to any dish be it meat dishes like Chicken, mutton, or any vegetable dish like potatoes and eggplant.
Belonging to the parsley family, Dhaniya is an edible plant that can be consumed from root to stem, but its leaves mostly tend to be used extensively.
It is also the oldest spice as seeds were found in ruins dating back to 5000 B.C and some seeds were even found in the Tomb of Tutankhamen. Most have compared its taste to be a little tarty, lemon taste.
To Grow coriander at home is an easy task and a great outdoor activity for kids. All that is needed is soil, seeds, and a little time of your day. Mostly sown from March to September, coriander is an annual plant that can be grown indoors throughout the year.
The Flowering depends on the weather. Hot weather promotes the plant to start flowering early so when you see the flowers begin to bud. Remove them immediately to promote more leaf growth.
The flowers taste bitter so it is better to remove them accordingly. However, if you are trying to harvest seeds, wait for the flowers to properly dry out and you can then just shake the plant to remove the seeds.
As the coriander is an herb, you can pluck leaves as necessary to make sure new leaves get the chance to grow or you can also remove the entire plant from the stem which would also allow them to grow faster.
If you are doing crop rotation, then remove the entire plant along with its roots.
Coriander leaves can be stored for almost a month, provided they are wrapped in paper and kept in a fridge with 5oC to 10oC.
You can use the leaves fresh as a garnish or as chutneys. The seeds have a distinct lemony taste and are usually crushed before being added to the recipe.