The small round aromatic berries of the coriander plant are dried and used as a spice. They have an earthy flavour and form the basis of many spice mixes.
In India, the ground seeds form an essential part of garam masala and in northern Africa they add base notes to harissa paste. In northern Europe, coriander seeds are used to flavour pickles and chutneys, cabbage-based dishes, game casseroles and baked goods.
Try growing some of your seeds, so you can have the best of both worlds at your fingertips.
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