A dual purpose annual herb grown for its seeds or fresh young leaves.
The seeds are delicious in cakes and when crushed add an orangey flavour to meat dishes.
The young leaves are often called 'Cilantro' and are great finely chopped to give dishes a Latin touch.
A decorative herb for the border thanks to its finely cut foliage.Sow March to August at 4 week intervals 1cm deep in rows 30cm apart in ordinary garden soil which has been raked to a fine tilth.
Thin out the seedlings to 13cm apart.These herbs prefer full sun and ordinary garden soil.
Harvest the young green leaves sparingly once the seedlings are 15cm tall and for seed pull off the seed heads when they become brown but don't leave them too long on the plant or they will disperse themselves.
An excellent herb for slightly shaded areas.Grows to a height of 90cm.