Coriander (Dhania – Simlaw)

Coriander

Coriander, commonly known as Dhania, is an herbaceous annual plant belonging to the Apiaceae family. The Simlaw variety of coriander is renowned for its robust growth, aromatic leaves, and high essential oil content. Coriander is widely used in culinary applications for its leaves (cilantro) and seeds (coriander seeds), making it a versatile herb in both fresh and dried forms.

Features

• Coriander plants grow to a height of 12-24 inches. They have slender, hollow stems and finely divided leaves that give the plant a bushy appearance.
• The leaves are bright green, feathery, and highly aromatic. The upper leaves are more finely divided than the lower ones.
• The plant produces small, white or pinkish flowers in umbels, which attract beneficial insects.
• The seeds are small, round, and light brown, with a warm, citrusy aroma. They are used as a spice in various cuisines.
• Coriander leaves have a distinctive, fresh, and slightly citrusy flavor, while the seeds

Application

• Coriander can be grown from seeds sown directly into the soil. Sow seeds 1/4 inch deep and 6 inches apart in rows. Thin seedlings to about 6-8 inches apart to allow for proper growth.
• Coriander thrives in well-drained, fertile soil with a pH between 6.2 and 6.8. Incorporate compost or well-rotted manure to improve soil fertility.
• The plant prefers full sun to partial shade. Water consistently, keeping the soil evenly moist but not waterlogged.
• Apply a balanced fertilizer at planting and side-dress with compost or a balanced liquid fertilizer during the growing season to support healthy growth.
• Monitor for pests such as aphids and whiteflies. Use organic pesticides and encourage beneficial insects to manage pest populations. Rotate crops to prevent soil-borne diseases.

Storage

• Store coriander seeds in a cool, dry place. Use airtight containers to protect from moisture and pests. Properly stored seeds can remain viable for up to two years.
• Harvest fresh leaves as needed, cutting the outer leaves first to allow continuous growth. Store harvested leaves in the refrigerator, wrapped in a damp paper towel and placed in a plastic bag, for up to one week.
• Harvest seeds when they turn light brown and dry them thoroughly before storing. Store dried seeds in an airtight container in a cool, dark place for up to a year.
• Coriander leaves can be frozen to extend their shelf life. Wash and dry the leaves, then chop and freeze them in ice cube trays with water or oil. Once frozen, transfer the cubes to a freezer bag for long-term storage.