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I use a lot of coriander in cooking and it is very versatile as all parts of the plant can be used. I have grown it for many years but two problems persist. 1.How do I avoid the strong feathery leaves of coriander that seem to rapidly take over from the initial milder flat leaves? 2. How do I get thick roots to use for culinary purposes? I have posted this topic before with no responses so I am hoping there are others out there who love Thai food as much as me.
Found a very good article:http://shesimmers.com/2011/07/how-to-grow-coriander-for-the-roots-to-use-in-thai-cooking.html
The only thing I can add to this thread is never to try transplanting coriander and to try different varieties.Just ordered some Coriander Calypso Cilantro - from Nickys Nursery. Coriander just tends to bolt for me so I am hoping that this wont and that also it will provide some decent roots. My reasoning is that if you can cut it 3 or 4 times it should lay down some bigger roots.
Nobody has mentioned the delight of the fresh green seeds. I allow coriander to grow like a week in one corner of our veg patch, mused in with rocket, both of which self-seed very easily. So I have a constant supply of both throughout the year. We love the fresh green seeds when they are juicy. Add them to salads, or rice.
this is my coriander ready for its first harvest of this year
Fresh green seeds were a revelation ... sweet and halfway between the leaf and dried seed taste. My best invention is candied green coriander seeds (like making candied peel or angelica) - the most delicious aromatic little balls for decorating cakes and biscuits with.