Coriander: A Love-Hate Relationship

With striking and contagious flavour, is a herb beyond controversial. Those who hate her often say:

“ She tastes like everything on the plate! “,“ It tastes like soap! ” Or“ It looks like I’m eating perfume! “

And for those who like it is just that: a perfume that accentuates the palate, tying the sweet flavours of meat and fish made with bittersweet or smoked spices. Coriander opens the palate, brings freshness, aids in digestion, already starting to make your mouth water.

Coriander can also be eaten in the form of seed in herbal teas. It looks especially good with chamomile and mint for a digestive tea. In-ground spices, it lends a fruity flavour, between citrus and anise.

To add it to salads and seed-shaped sauces, it can be broken lightly and toasted or pulverized for curry preparation, the typical spice of Indian cuisine.

Toasted coriander seed jumps out of the pan like popcorn, awakening the aroma contained in it, lending mango flavour and pairing it with an arugula salad drizzled with soy sauce, rice vinegar, and olive oil. Sesame.

It contains saponins that are fat-thinning compounds, so it is usually served alongside palm oil and coconut milk dishes, feijoadas and moquecas.

Learn how to grow coriander

Coriander produces a leaf very similar to that of parsley and carrot, as they are all from the same family ( Umbreliferas). In the vegetable garden, coriander grows all year round. In the south and southeast regions, it fits best if planted from September to February.

The sowing should be directly on site. Rub the seeds to break and germinate faster. This herb likes a lot of moisture and sandy or loamy soil with plenty of compost or earthworm humus. It should be planted in spaced ridges, 45 cm, and in a continuous line, and thinning as they grow.

A stronger plant can be left every 30 cm for seed production at harvest time. If you want to grow the roots of those you buy from the market to continue the cycle and harvest the seeds, just replant the roots that are not too dry, however, this operation will be slower to produce than a plant sown directly.

Coriander usually germinates in eight days and is ready to harvest from 40 days. Harvesting can occur throughout the crop (40 days) or until the appearance of the floral tassel, which will culminate in the development of seeds (180 days), which should be harvested when the branch begins to dry.

Keep the branch hanging, wrapped in paper to prevent dust, and to prevent insect contamination on the seeds during drying. When they begin to fall, it’s time to harvest by tapping the branch into a plastic bag. These seeds should also serve for the next generation of coriander. Avoid, however, sowing it in the same patch successively. Alternate coriander sowing with cabbage (previous crop) and broccoli (later crop) and avoid replanting parsley, carrot and manioc on the same bed.

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