Organically Grown Coriander Seeds

Reproducible Organic Seeds – Aromatic and Medicinal Plant

The ancient herb that smells of the Orient and holds age-old healing properties

Organically Grown Coriander Seeds Kokopelli seeds

Coriander is an aromatic plant with ancient origins, known and used by the Egyptians, Greeks, and Romans, who used its seeds to flavor bread. Native to southwestern Europe and the Middle East, it spread throughout Europe in the Middle Ages thanks to its culinary uses and recognized antibacterial and antifungal properties. This honey-producing and medicinal plant offers a double harvest: the fresh leaves, with their intense, slightly citrusy flavor, and the aromatic seeds with warm, spicy notes. Both the leaves and seeds contain powerful antioxidants and health benefits. The bright green, serrated foliage grows rapidly, reaching 30-70 cm in height, while the edible white flowers attract bees and pollinating insects. These reproducible organic seeds allow you to grow this versatile herb, a symbol of Mediterranean and Eastern cuisine, at home.
 
 
 

The roots of this Coriander are deep in the history of humanity.

Coriander (Coriandrum sativum) boasts a millennia-old history spanning continents and cultures. Coriander seeds have been found in Egyptian tombs, evidence of their value in ancient times. The Romans spread it throughout the Empire, bringing it as far as Britain. In the European Middle Ages, it became an essential ingredient in monastic pharmacopoeia for its digestive and antibacterial properties. In Asia, the Middle East, and Latin America, fresh coriander (also called cilantro) is an indispensable pillar of traditional cuisine. The ground seeds are the basis of spice blends such as curry, ras el hanout, and garam masala. This plant represents a cultural bridge between East and West, between traditional medicine and contemporary gastronomy.
 
 
 

Growing Organic Coriander

Technical Characteristics

• Botanical name: Coriandrum sativum
• Family: Apiaceae (Umbelliferae)
• Plant type: Annual aromatic, honey-producing and medicinal plant
• Plant height: 30-70 cm
• Foliage: Jagged, bright green
• Flowers: White, edible, arranged in an umbrella shape
• Precocity: Mid season
• Sachet contents: 200 reproducible organic seeds

Semina

Sowing in pots (under protection): March-April. Sow in pots under bright shelter, keeping the soil moist. When the seedlings have 4-5 leaves, transplant into the ground, 15 cm apart in all directions.

Direct sowing in open ground: April-September. Sow sparsely in rows 15 cm apart or in small beds. When the seedlings have 4-5 leaves, thin them to 15 cm apart to allow for good growth.

Important advice: Cilantro tends to bolt quickly, especially in high temperatures. To ensure fresh leaves throughout the season, stagger sowing every 2-3 weeks from April to September.
 
 

Soil and Exposure

Coriander adapts to different types of soil but prefers:

• Calcareous or humus-rich
• Soft, light and well-drained
• Medium fertile (avoid excess nitrogen)
• Slightly alkaline pH (6,5-7,5)

Exposure: Full sun in temperate regions. In very hot areas, prefer partial shade during the hottest hours of the day to delay flowering and prolong leaf harvest.

Water requirements: Medium. Keep the soil cool but not saturated. Water regularly at the base, avoiding waterlogging.
 
 

Cultivation and Care

• In the open ground: Ideal for seed production
• In pot: Perfect for balconies and terraces, minimum pot diameter 20 cm
• Mulching: Useful for maintaining humidity and freshness of the soil
• Favorable associations: Cabbage, tomatoes, cucumbers (repels aphids)

Coriander does not require support or earthing.
 
 

Collection

Leaves: June-October. Harvest young leaves as needed, cutting from the bottom. The younger the leaves, the more tender and aromatic they will be.

Seeds: Late summer-autumn. When the flower umbels turn brown and the seeds begin to dry on the plant, cut the stems and hang them upside down in a dry, ventilated place. Collect the seeds when they are completely dry and store them in glass jars away from light and humidity.
 
 
 

Properties and Health Benefits

Coriander leaves They are an excellent source of vitamin K, essential for blood clotting and bone health. They also contain antioxidants that fight free radicals.

Coriander seeds are recognized by traditional phytotherapy for:

• Relieve gastrointestinal disorders, aerophagia and abdominal swelling
• Aid digestion and stimulate the appetite
• Antibacterial and antifungal properties
• Stimulating action on the body's tone
• Fight tiredness and flu-like conditions
• Calming effects against anxiety and insomnia

In the Kitchen: From Leaf to Seed

Fresh Leaves (Cilantro):

• Asian cuisine: Essential in Thai curries, Vietnamese pho, noodles
• Mexican cuisine: Basic ingredient of guacamole, salsa verde, tacos
• Mediterranean cuisine: In fresh salads with tomatoes, cucumbers, Lemon;
• Coriander Pesto: With cashews, garlic, olive oil
• Soups and broths: Add at the end of cooking to preserve the aroma

Seeds (Spice):

• Spice mixes: Curry, garam masala, ras el hanout
• Bread and focaccia: Whole seeds in the dough or on top
• Pickles and preserves: To flavor pickled vegetables
• Meats and stews: Ground in braised dishes, ragout, artisanal sausages
• Digestive herbal teas: Seed infusion after large meals

Flowers:

Edible, perfect for decorating salads, cold dishes and cocktails.
 
 
 

The Producer: Kokopelli seeds

Kokopelli is an international association committed to defending food biodiversity and promoting patent-free, reproducible organic seeds. For over twenty years, Kokopelli has protected and distributed thousands of heirloom varieties of vegetables, grains, flowers, and aromatic plants, protecting them from extinction and restoring seed sovereignty to farmers and horticulturalists. Each Kokopelli seed represents an act of cultural resistance and a bridge to the future of biodiversity.
 
 
 

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