This highly fragrant herb, also known as Chinese parsley, originates from the Mediterranean and Asia where the leaves (Cilantro) are grown to be used raw in salads and salsa, or cooked into breads or curries whilst the seeds (Coriander) are also often used to add flavour and dimension to dishes
Sow directly in spring after the last frost has passed about 1/2 inch deep when germination should take up to 3 weeks. Thin out to 4" apart if grown for the leaf and 12" if grown for seed and succession sow every three weeks for a steady crop of leaves.
Common name:Chinese Parsley, Cilantro, Dhania
Classification:Half hardy annual
Packet Content:90 (Approx)