Coriander

Sow straight into the bed where the plants will stay. Coriander makes a taproot and does not transplant.

Sow 5mm deep and 5cm apart. Thin to 20cm once the seedlings have their first true leaves.

Keep the soil damp for the first two weeks while the seed strikes.

In Melton, sow from March to May, then again from August to September. Summer heat sends the plant to flower before it makes much leaf.

Give it afternoon shade through the hot months.

Start picking outer leaves once the plant is 15cm tall, about 40 days from sowing.

Take no more than a third of the plant at a time so it keeps growing.

Cut in the morning. The leaves wilt by the afternoon.

When a flower stalk comes up the leaf flavour drops away. Leave that stalk if you want seed.

Add chopped leaf at the end of cooking. Heat takes the flavour out of it.

Use the stems and roots in curry pastes and chutneys. The root carries more flavour than the leaf.

Toast the dry seed in a dry pan for a minute, then grind it.

Whole seed goes into pickles and brines.

Leave three or four of the strongest plants to flower and set seed.

The seed is ready when the heads turn brown and dry, about three months from sowing.

Cut the heads into a paper bag and hang it somewhere airy for a week.

Rub the heads between your hands to free the seed, then store it in a labelled jar out of the light.

Coriander seed stays good to sow for about three years.