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BBS016 Serbajadi Coriander-Daun Ketumbar

p style="box-sizing: border-box; margin: 0px; line-height: 23px; color: #252525; font-family: 'Open Sans', sans-serif; font-size: 14px;">Serbajadi Ketumbar – Late Bolt Coriander Special, Coriandrum sativum   

Coriander is a biennial but grown as an annual and is easy to grow. It has a pleasant aroma and is used for seasoning in many Asian recipes. It is also used as a flavouring herb and vegetable. Both the leaves and stems have a strong celery flavour and they are used whole in cooking soups and stews. The slightly fragrant and spicy flavour can add an interesting twist to desserts and is also used for curries and with all red meats.

Type of vegetable: Leafy

Edible parts: Leaves and stalks; whole plant

 

DIRECTION OF USE

Best soil: It needs a light, well-drained soil, plenty of moisture and not too much sun.

How to plant: Plant in seed trays or peat pots in a small amount of compost. Coriander seeds take about two weeks to germinate.

When to harvest: The seed heads will emit a pleasant spicy odour when they are ready for harvesting.

How to harvest: Pick the outside leaves first

Care: Coriander requires a sunny position. Keep soil moist, but try not to over water.

 

STORAGE

Keep away from children and pets.

Store in cool and dry place away from direct sunlight.

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