Coriander

Sowing: May to July for a summer crop (the soil is usually too cold in the UK for earlier sowings), and September for an early crop. Sow seeds, with  the husk on, direct at 1cm deep as it does not transplant well. Germinates in two weeks. Sow little and often (every three weeks) for succession cropping; thickly for leaf production and thinly (6 inches apart) for seeds.

Aspect: Full sun or partial shade for growing leaves, full sun for seeds, in nitrogen rich soil.

Bad companion: Don't grow near fennel.

Harvesting: Cut leaves when plant is 6 inches high. Gather seeds when they change colour to avoid loss to birds or natural drop off.

Bolting: If you have problems with coriander 'bolting' (flowering too quickly), try the variety 'Calypso'.

Watering: Water well in dry weather.

Cooking:

• Rub the dried fruits (seeds) between your palms to split the seed into its individual segments. Store in an airtight container.
• You can use the seeds when still green in cooking. They have a different taste to the dried seeds.
• You can also use the stems and roots in cooking.
• Fresh leaves and stems can be chopped and added to salads or as garnish on a variety of dishes, including curries and south-Asian dishes.