Coriander , also called Chinese parsley or Arabic parsley , is an aromatic plant native to Europe and Asia . Coriander is very interesting in cooking , as both its leaves and its seeds are eaten.
The fresh leaves , with their very strong odor, flavor soups , raw vegetables , fish , and poultry . They are widely used in oriental and Asian cuisine.
The seeds have a spicy aroma and enhance meats , fish , sauces , and liqueurs . They have carminative , aperitif , and digestive properties.

How to successfully sow coriander

Sowing : April/May, when the risk of frost has passed, in rows 20 cm apart, in a sunny , sheltered position, in well-drained , humus-rich, fresh soil. Water frequently until emergence (about 3 weeks ). Thin out the plants.
If growing in the south of France , grow in partial shade to avoid rapid bolting.
It is perfectly possible to grow coriander in a pot . Make sure to provide it with a sand/potting soil mix and a drainage layer so that water can drain properly.
As the plant is tall and has a thin stem , earth up or stake your plants. Mulch the plants and add compost .

You can re- sow coriander every 3 weeks to have leaves until the end of summer.

Harvesting coriander

Harvest the leaves as needed, from late spring to late summer, and the seeds in September/October .

Conservation

You can dry it in a dry and ventilated place.