A dual purpose annual herb grown for its seeds or fresh young leaves. The seeds are delicious in cakes and when crushed, add an orangey flavour to meat dishes. The young leaves are often called 'Cilantro'; finely chop and add to chicken soup to give it a Latin touch or soak the crushed seeds in hot water and add the liquid only to cubes of pork simmering in tomatoes for a real Mexican flavour. Height 90cm (3ft). Crops in 90 Days. Sowing Instructions. Sow April to July, at intervals, thinly, 12mm (½ inch) deep in drills 20cm (8 inches) apart in light, well-drained, fertile soil, which has been raked to a fine tilth. A warm, dry summer gives best results. Growing Instructions. Thin out seedlings when large enough to handle, to 23cm (9 inches) apart. Remove flowering stems as they occur to prolong quality leaf production. Can also be sown late summer for winter use, give cloche protection and full light for quality foliage production. Aftercare Instructions. Leaves are ready for harvest as soon as the plants reach 10cm (4 inches) high, harvest as and when required. Can also be sown thickly as a 'cut and come' again crop. | 
