Moroccan coriander is a four-in-one herb! Fast-growing, it quickly produces a flavorful flush of leaves soon followed by delicate, white (and edible) flowers that are a treat for small beneficial insects, keeping pests away. But the best part of this variety is the large, green seed pods with bright, aromatic flavor that come after flowering; since it's quick to bolt, it's ideal for producing an abundance of seeds, and its long, clean stems make harvesting easy! Let them dry to brown and use as homemade ground coriander spice—essential to international cuisine. Easy to grow and versatile!
Botanical Name: Coriandrum sativum
Native: Mediterranean region
Plant Dimensions: When flowering, plants can reach 12″-24″ tall
Variety Information: Moroccan cilantro can be grown for foliage use, but is exceptional for coriander production because of its large, very flavorful seeds.
Exposure: Full sun to part shade
Attributes: Good for Containers, Attracts Beneficial Insects
When to Sow Outside: RECOMMENDED. 1 to 2 weeks before your average last frost date, and when soil temperature is 55°–68°F. Successive Sowings: Every 3 weeks until 4 weeks before your average first fall frost date. In mid climates, best sown in fall for winter harvest.
When to Start Inside: Not recommended; transplant stress may cause bolting (premature flowering).
Days to Emerge: 10–15 days
Seed Depth: 1/2″
Seed Spacing: A group of 3 seeds every 6″
Row Spacing: 8″
Thinning: Not required
Harvesting: Foliage flavor is best before the leaves turn feathery and plants begin to flower. Harvest green seed pods before they start to turn brown for fresh use. For dried seed to use as ground coriander, harvest after the pods have turned brown and when the outer coat cracks, but before they drop off the plant and scatter. Cut stem and place in a brown paper sack to collect the seeds. Rubbing the seeds will cause the outer shell to drop off.
This packet sows up to 45 feet. 270 seeds.