Coriander

45 days. Coriandrum sativum. Annual. Open Pollinated. Cilantro Coriander Seeds. This early-maturing plant produces very aromatic leaves and seeds. It is a popular herb prized for its leaves and seeds. Cilantro leaves are known for their fresh, slightly citrusy flavor and are commonly used in Latin American, Chinese, Asian, and Caribbean dishes. The leaves are called Cilantro. They are ideal for garnishing salads, salsas, curries, and sauces. Coriander seeds, on the other hand, have a warm, spicy, and aromatic flavor and are often used ground in curries, pickles, breads, and spice blends. The seeds are called Coriander. A member of the Dill family. Excellent choice for an herb garden. A variety from the USA.

47 days. Coriandrum sativum. Annual. Open Pollinated. Leisure Coriander. This early-maturing plant produces very pungent leaves and seeds that are used for culinary purposes. It is a popular herb variety prized for its slow bolting characteristic, making it excellent for extended harvests. This variety is extra slow-bolting and is great for hot-weather regions. Used in seasoning soup, salsa, salads, pickles, meats, and fish. Excellent in Mexican, Chinese, and Latin American dishes. Start harvesting when the plant is 6" tall. The best thing is to use fresh leaves, as their flavor disappears when dried. Great for garnishing or decorating attractive dishes. The leaves are called Cilantro, and the seeds are called Coriander. Also referred to as Chinese Parsley. An excellent choice for herb gardens. A member of the dill family and native to the Mediterranean region.

45 days. Coriandrum sativum. Annual. Open Pollinated. Long Standing Coriander. This early maturing plant produces good yields of very pungent leaves and seeds. It is a popular coriander variety prized for its slow-bolting trait, improved leafiness, excellent flavor, and extended harvest window. The leaves are sweet and spicy and are used to season pickles and meats. The seeds are used in bread, curry powder, and pastries. Excellent in Mexican, Chinese, and Latin American dishes. The leaves are called Cilantro, and the seeds are called Coriander. This variety bolts two weeks after other varieties. Suitable for spring and fall plantings. A member of the dill family. Also known as Chinese Parsley or Mexican Parsley. An excellent choice for herb gardens. United States Department of Agriculture, PI 690550. A variety from the USA.

55 days. Coriandrum sativum. Annual. Open Pollinated. Santo Coriander. This early maturing plant produces good yields of very pungent leaves and seeds. This high-quality coriander is a fast-growing strain grown by market growers. Used in seasoning pickles, bean dishes, chicken, meats, salsa, and spicy foods. Excellent in Mexican, Chinese, and Latin American dishes. The leaves are called Cilantro, and the seeds are called Coriander. A member of the dill family. Suitable for containers. A slow bolting variety. Attracts beneficial insects. Cold Tolerant. An excellent choice for home gardens and greenhouses.

45 days. Coriandrum sativum. Annual. Open Pollinated. Slow Bolt Coriander. This early-maturing plant produces very pungent leaves and seeds. It is a popular coriander variety prized for its slow bolting. Used in seasoning pickles and meats. Leaves are used in Mexican, Asian, Indian, and Middle Eastern dishes. Seeds are used for curries, pickles, sausages, and baking. It works well fresh and dried. Slow Bolting. The leaves are called Cilantro, and the seeds are called Coriander. Suitable for containers. Excellent choice for herb gardens. A variety from the USA.