Coriandrum sativum
A native of Iran, Coriander is a popular herb used in Mexican, Indian and other cuisines. The fresh leaves can be used in salads and stews. When given the right conditions, the stems grow to approximately 10 to 20 cm.
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Open the package and separate the materials. Dispose of the silicone ring. Pour the clay balls out and rinse until the water runs clear. |
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Thread the wick through the hole in the inner cup so that most of it is inside and about 2 cm is left outside. Then place clay balls back into the inner cup, keeping the wick centred and upright. |
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Soak the soil disc in warm water until it is fully expended. Squeeze the soil out of its sack and place on top of the clay balls. Then fluff the soil with a fork. |
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| Spread approximately 10 seeds evenly on top and cover with a thin layer of leftover soil. |  |
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Add approximately 2 cm of water to the outer pot and let the wick pull it up to the seeds. |
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| Place your CUP O HERBS in a well-lit area, but limit direct sunlight to no more than one hour per day until the seeds have germinated (usually one to two weeks.) |  |
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Once the seeds have germinated, add a pinch of the fertiliser into the water and mix. Top up the water level if required. |
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| Thin out the smaller seedlings but leave the larger ones in the soil. The surplus seedlings can be put in the ground or added to the salad. |  |
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Top up the water in the outer pot if required. Harvest the herbs, rinse, and use with pasta, in a salad or a stir-fry. |
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