Green Coriander Seeds

13 Oct

Green coriander seeds are one of my favourite spices in the kitchen. While still green they taste quite different to the dried seeds and along with the leaves are very useful and highly prized in my kitchen.

For cooking green, harvest the seed heads as you need them and pull off the seeds, use whole or bashed to release their flavour in dishes such as Aloo Paratha, Prawn & Tomato Curry, Aubergines with Coriander. If you keep the seeds for even a few days in the kitchen they will start to dry out, change colour and flavour. The dried seeds are the same as the ones you can buy from an Asian grocer, very useful but really not the same as the green ones for taste.

If you want to harvest dried seeds for the kitchen or for seed production; leave the seeds on the plant until they start to turn brown then harvest.

I harvest and sow the seed almost monthly to keep an ongoing supply of leaf and green seed. For more on growing coriander see Asian Herbs for the Kitchen.


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