Coriander is a key ingredient in most of the World cuisines.All parts of the plant are edible but the leaves are seeds are preferred for cooking. Leaves are rich in Vitamins A, C, K and seeds provide significant amounts of iron,calcium,magnesium, manganese.
HARVEST: Coriander seeds are harvested after cilantro flowers; the seed will be ready for harvest 2 to 3 weeks after flowering when they turn light brown. Hang stems and seed heads upside down in a paper bag in a cool, dry place. The seeds will fall into the bag as they ripen. Seeds are small, only about ⅛ inch in diameter. The ripe seed will smell spicy.