Coriander

Short description of the species

Botanical name

Coriander

Latin name

Coriandrum sativum

Family

apiaceae

Origin

Mediterranean and Western Asia

Crop classification

spicy and aromatic plants

Exposure

sunny

Frost resistance

frost-resistant

Optimal growth temperature

17 - 27°C

Water requirement

drought-resistant, but the lack of moisture causes a decrease in yields

Soil requirement

deep, humous, loamy-sandy

Soil pH

6,3 - 8,3

Edible part

whole young plants, seeds

lightbulb

Interesting

Its name comes from the Greek word "koris", which means bug, because of the unpleasant smell of unripe fruits. Coriander seeds have been found in the tombs of pharaohs, indicating its importance already in ancient cultures.

accessibility

Usage

the whole young plant is used for the preparation of chutneys, soups and sauces, the seeds as a spice in the preparation of curries, sausages, roast pork, fish, sauces, stews, as an ingredient in salami and various meat products, also for flavoring pastries, biscuits, buns, cakes and liqueurs, especially gin

Agrotechnics of growing and harvesting

track:: II. 

suitable pre-crops: fertilized root crops (early potatoes, beets), cereals and legumes 

fertilization: it also thrives on moderately fertile soils, it responds well to fertilization 

varieties: Coriander varieties are divided into two main groups: "sensitive to higher temperatures" and "resistant to flowering" (slow-bolt) 

Agricultural cultivation techniques 

Propagation: direct sowing in early spring 

Agro-technique of cultivation - bed method (directly into the soil)

Harvest: coriander seeds are usually harvested in summer, from mid-June to mid-July, depending on location and climate. The vegetation period from spring sowing to seed collection is from 91 to 100 days. The optimal harvest date is when 70-80% of the fruits on the main cluster are waxy. 

Uses - the whole young plant is used for the preparation of chutneys, soups and sauces, the seeds as a spice in the preparation of curries, sausages, roast pork, fish, sauces, stews, as an ingredient in salami and various meat products, also for flavoring pastries, biscuits, buns, cakes and liqueurs, especially gin 

Valuable ingredients: essential oils, phenolic acids, flavonoids and terpenoids 

Phytotherapeutic groups: carminative, stomachic, antiphlogistic 

Diseases and pests: bacterial browning of fruits (Xantomonas translucens Dow.), Ramularia coriandri Moesz., gray mold, parsley rust can occur from diseases, from pests aphids, caterpillars, nematodes