Slow Bolting Coriander is an annual herb grown primarily for it's fresh leaves. Coriander leaves look similar to parsley and are best eaten raw or added at the end of cooking as they tend to lose their flavour with too much heat. The flavour of coriander is well suited for adding to salads, dressings, dips, noodle dishes, meat marinades, soups, stews and stir-fries. Some people have a gene that causes Coriander leaves to taste soapy or metallic, but to most people they are aromatic and fresh with a citrus-like flavour. The seeds of this variety may be collected as a spice for grinding or using whole, though they are much smaller and fewer in quantity than those produced from varieties grown for seed. Coriander loses most of its flavour when dried so for long-term storage it's best to chop and freeze the leaves with a few drops of water in ice cube trays.

100 seeds