Coriander 'Sabor'

Grows best in well cultivated soil in a sunny position. Cilantro is a short lived plant and is very prone to bolting – so having seeds started at different times to ensure a crop all summer long is best. When flower heads appear cut them off to extend the life of the plant.
Grows best in cool temperatures as too much sun will cause it to bolt. Soil should be well drained, water enough to keep moist. Fertilize sparingly as too much nitrogen causes the leaves to taste bad.

Plant in a location that enjoys partial sun and remember to water moderately. Keep in mind when planting that Sabor is thought of as hardy, so this plant will survive close to or on freezing temperatures. Ensure your soil is loamy and sandy and has a ph of between 4.9 and 8.2 as Coriander is a moderately acidic soil to weakly alkaline soil loving plant.

This plant is best left not transplanted, so sow directly into soil outdoors after the last frost, or start indoors in peat pellets that can be directly planted without disturbing the roots. Can be planted every 3 weeks for a continuous harvest. Transplanting not recommeded because of a long tap root. Seeds need darkness to grow so make sure to cover.

Try to aim for a seed spacing of at least 5.85 inches (15.0 cm) and sow at a depth of around 0.5 inches (1.27 cm). Soil temperature should be kept higher than 21°C / 70°F to ensure good germination.

Transplanting not recommended because of long tap root. Best to sow directly into soil.

Ensure that temperatures are mild and all chance of frost has passed before planting out, as Sabor is a hardy plant.

By our calculations, you should look at planting out Sabor about 30 days before your last frost date.

This variety tends to be ready for harvesting by late summer.

Coriander comes from the word “koris” meaning bedbug because is has a smell similar to the stinky bug.

Coriander has been used for the past 3000 years by the Egyptians, Greeks, Romans, and Chinese. Spanish conquistadors brought it to Mexico. European monks used the seeds in liquor and as a digestive aid. It is listed in the “Thousand and One Arabian Nights” as an aphrodisiac.