Lens culinaris (seeds for consumption of sprouted seeds)
The coriander is an annual herb, from the same family as anise. It gives light green leaves with a characteristic odor and, from June to August, white flowers, followed by globose fruits, green then light brown, as big as peppercorns. It is grown in the ground or in pots.
Sow the seeds of coriander in spring or autumn, in a light and humus soil, preferably calcareous, in sunny exposure. When the seedlings have 4 to 5 leaves, thin out to keep only one every 20 cm. Two months later, you can harvest the first leaves. The seeds are harvested at the end of summer.
The coriander leaves and seeds are edible. The leaves are used to season salads and omelets while the seeds are used as spices for oriental dishes such as couscous or tajines.
Bag of 3 grams for 3 M²
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