How to grow Mexican and Bolivian coriander | Alys Fowler

These South American herbs sit on the coriander scale, but are spicier and have a stronger, sharper scent

I am a big fan of coriander in the garden and in the kitchen; I love those earthy, citrussy notes that temper salt and spice so well. In the garden, once left to flower, coriander does a good job of feeding bees and beneficial insects – hoverflies in particular seem to be very fond of it. Then after the flower you get fresh green seed, which is a revelation to cook with or stick in a gin and tonic. The roots are also edible and impart an interesting flavour – I use them a lot in pickling. But the world of coriander flavours does not need to be limited to Coriandrum sativum.

Related: The best spring salads to eat (or plant) now | Alys Fowler

Continue reading… JARDINERO ESTEPONA JARDINERÍA ESTEPONA

Please follow and like us:
Follow by Email
Facebook
Facebook
Google+
Google+
https://www.theguardian.com/lifeandstyle/2018/apr/28/how-to-grow-mexican-bolivian-coriander
YouTube
Instagram
Pinterest
LinkedIn
RSS
SHARE
العربية简体中文EnglishFrançaisDeutschItaliano日本語मराठीPortuguêsРусскийEspañol
Follow by Email
Facebook
Facebook
Google+
Google+
https://www.jardineromarbella.com/how-to-grow-mexican-and-bolivian-coriander-alys-fowler
YouTube
Instagram
Pinterest
LinkedIn
RSS
SHARE