Coriander (seeds) Kinza Kinzua Cilantro Central Asia Heirloom Coriandrum Sativum Intense Flavor Herb Non-GMO Easy Grow Garden Culinary Gift

Discover the bold and aromatic Central Asian Coriander (Coriandrum sativum), also known as Kinza, Kinzua, or Cilantro, with these high-quality heirloom seeds. Central Asian coriander varieties are prized for their more intense flavor compared to traditional varieties, producing lush, fragrant leaves and flavorful seeds that are essential in countless cuisines worldwide.

Central Asian coriander varieties are known for their more intense taste compared to traditional varieties. Both the fresh leaves (cilantro/kinza) and the dried seeds (coriander) are widely used in Central Asian, Mexican, Indian, Thai, and Mediterranean cooking.

Our seeds are non-GMO, ensuring a healthy and sustainable harvest. Central Asian coriander is fast-growing, easy to cultivate, and produces abundant aromatic foliage and seeds throughout the growing season.

Coriander seeds, Coriandrum sativum, cilantro, kinza, kinzua, Chinese parsley, culinary herb, heirloom variety, non-GMO, easy to grow, container gardening, salad, salsa, curry, soup, garnish.

1/4 tablespoon, approximately 50+ seeds.

Direct sow outdoors: Coriander grows best when directly sown outdoors after the last frost. Sow seeds about 1/4 inch deep and 1-2 inches apart in rows spaced 12 inches apart.

Keep the soil moist: Water seeds regularly to keep the soil consistently moist during germination. Seeds typically germinate in 7-10 days.

Provide proper light: Coriander prefers full sun to partial shade. In hot climates, afternoon shade can help prevent bolting.

Succession planting: Coriander tends to bolt quickly in warm weather. For a continuous harvest, sow new seeds every 2-3 weeks throughout the growing season.

Harvest leaves: Begin harvesting cilantro leaves once the plant is about 6 inches tall. Cut outer leaves first, allowing the center to continue growing.

Harvest seeds: Allow some plants to flower and set seed. Once the seed heads turn brown, cut the stems and hang upside down in a paper bag to collect the dried coriander seeds.