Get currying with coriander

Spicy yet tangy hot tikka masala? Tried and true butter chicken? Flaming hot Thai green? Whatever your preference, if curry’s your thing, coriander’s your herb.

Coriander has been used in chutneys, salsa, dal and curries for centuries. Added just before serving, fresh coriander leaves will give your dishes a true authentic taste.

The trick to growing this versatile herb is to eat it quickly. If it’s not consumed fast enough it tends to go to seed.

Don’t eat a lot of coriander but still like to have it on hand? Never fear, simply stagger your planting of it.

Instead of buying several coriander plants at once, buy an Awapuni Nurseries mixed herb Traditional Value bundle or Pop’n’Grow pot which includes a couple of coridanders and other herb seedlings.

Dig a little hole on the corner of your garden so you have easy access to it, pop each seedling in and plant.

Then a couple of weeks later buy another mixed herb bundle or pot and do the same. This means as one coriander goes to seed another will be ready for eating.

Plus you get a wide variety of other herbs to choose from in your garden. Each coriander will take three to four weeks to grow.

Tod Palenski
Awapuni Nurseries