Corainder (Cilantro) Seeds
'Dhania' or coriander is a staple in Indian garnishing but its also used in the aromatic flavor of salsa served in Mexican restaurants. The leaves have an instantly recognizable fragrance that fills a room when you cut them. Sometimes called Cilantro, its distinctive aroma and flavor is also part of Caribbean and Asian foods, lending flavor to recaito, salsas, curries, salads, chutneys, herbed butters, and meat marinades.
Coriander looks like flat leaf Italian parsley, but the leaves are thinner. It grows in a rosette of stemmy leaves that are ready to harvest shortly after planting. Young leaves have the best flavor, so be sure to harvest often. It is a fast-growing annual except in milder climates where it will overwinter. Cilantro grows tall and blooms at the end of its life, usually after the weather gets hot. After it blooms, harvest the seeds–they are what you buy in spice jars as coriander, another common ingredient in Asian cooking.
Winter: October - November