There is hardly any meal in the subcontinent served without a green garnish. Peppers, green parts of onion and garlic, mint leaves and coriander leaves provide some beauty, add some taste and distinct aroma to arouse taste buds.

A bunch, also known as gaddi, of coriander leaves (dhaniya) or mint leaves (podina) were a constant source of confusion for any growing child asked to fetch one from the vegetable sellers. Needless to say, local cooks prefer both for garnishing their culinary creations.

Coriander, scientifically known as Coriandrum sativum, is one of the most commonly grown leafy herbs. It is also one of the easiest herbs to grow for the sake of kitchen gardening and requires almost negligible space.

Coriander is also known to many as cilantro. The latter typically refers to the stalk and leafy parts, while the former is mostly associated with its dried seeds. Both of these names refer to parts of the same plant. Even in the Spanish language, the meaning of cilantro is coriander. In the Subcontinent, almost the entire plant is simply referred to as dhaniya.

Coriander is a staple in Subcontinental cuisine and also easy to grow

The coriander seed, locally known as sabut dhaniya, is one of the most inexpensive seeds used for preparing meals and condiments. These edible seeds are round in shape, somewhat light brown in colour and brittle, with a hard exterior. These seeds, used for cooking, can also be used to grow the herb, both for growing more seeds and the green leaves of coriander.

Coriander thrives well during the colder months. The best time to sow coriander seeds is after mid-October in those areas where conditions and temperatures are somewhat similar to Karachi. It continues to grow and provide for harvests until the month of March. After that, the plant begins to bolt – where it grows out a longer stalk with flowers at the top and a slightly bitter taste.

The harvest of coriander leaves can be done in two ways. The first is to simply collect the entire bunch of coriander along with their stalks. The other is to harvest the leaves from the bunch’s outer stalks and leave the center younger leaves on the stalk. The latter type of harvest ensures the possibility of multiple harvests throughout the season.

Coriander seeds are dicotyledonous. A single seed accounts for two seedlings. While sowing seeds, it’s a common for gardeners to rub and roughly crush the seeds in two between their palms before sowing them. In kitchen gardening, many grow it as a filler plant on the empty sides of the other potted plants. This is because the plant hardly occupies any stem or root space from the originally potted plant. The coriander seeds can easily be sown in a 4-inch sized pot as well. This potted herb pot ensures a dedicated supply of fresh leaves as well.

For quick germination, the seeds should be soaked in water overnight or for at least eight hours. The potting mix for sowing seeds should be deprived of any pebbles. The recommended soil for growing these would be bhal mitti, which is easily available in any local plant nursery. The overnight-soaked seeds should be sprinkled over the surface and then covered with a thin layer of compost.

Water the soil generously so it turns moist and the seeds also turn wet. Do ensure that it does not turn dry, at least until germination. The added layer of compost will also help to retain water within the soil and around the seeds. If the seeds are sown in pots or containers, they should be placed in cool, shady areas or at a location where there is indirect sunlight. If the seeds are sown in beds or an open ground, the surface should be covered to protect it from direct sunlight.

How the coriander seeds germinate, the seedlings grow, the fertilisers required and threats from pest and insect attacks will be covered in our upcoming articles.

Please send your queries and emails to doctree101@hotmail.com. The writer is a physician and a host for the YouTube channel ‘DocTree Gardening’ promoting organic kitchen gardening

Published in Dawn, EOS, October 15th, 2023