The Sunday Mail
Andrew Mangwarara
THE world over, herbs and spices are an important part of horticulture.
Most of the crops are consumed in the food industry.
However, some of the sought-after herbs and spices are not being locally produced as most farmers are not familiar with them.
One of the many herbs that has the potential to change the face of horticulture in the country is coriander.
Apart from being an easy foreign currency generator, the herb also has many culinary uses and health benefits. The origin of coriander (coriandrum sativum) is not known, but it grows as a native in Asia, Europe, Africa and America.
Dating back to 5 000 BC, coriander is even mentioned in the Bible and was found in Egyptian tombs.
The herb has a pleasant lemon flavour and floral aroma. Coriander seeds are usually toasted before being ground into a powder and used in many dishes such as curry or baking. They can be roasted in a pan or oven at a low temperature to preserve their flavour.
However, the fresh leaves can also be used for cooking and are often sold in markets. Coriander is renowned for its many medicinal uses, among them aiding digestion and being an appetite booster. The herb is also a good source of dietary fibre and helps solve constipation challenges, including stomach pain.
Coughs, fever and bad smell in the mouth can also be solved by the herb.
Other medicinal uses include pimple removal, eye disease curing, helping with kidney function and lowering cholesterol. Coriander is considered an antibiotic, anticancer, antimicrobial and a good immune booster.
This ancient biblical plant is a nutrient powerhouse packed with phytonutrients, antioxidants, essential oils, antiseptic, aphrodisiac, analgesic, fungicidal and a stimulant. It is laden with vitamins A, C and K.
Some varieties have been bred for seed production while others are for large leaves, so choose a suitable variety. Once it flowers the leaves also stop. Coriander prefers a sunny position but will appreciate a little shade in the afternoon and thus will seed quickly if the weather is hot.
It can be sown early spring as soon as the threat of frost has passed.
Sow new plants every three weeks for a constant supply of leaves.
The best time for leaf production is late spring and autumn.
◆ Try to sow seeds directly rather than transplanting as this cause it to seed quickly.
◆ Cultivate it in a well-drained soil and improve the soil by adding rotted manure or good garden compost.
◆ Ensure a fine tilth before sowing, with an in-row and inter-row spacing of 20cm.
◆ Coriander can be grown in pots at least 20cm deep.
◆ Scatter seeds on the surface and cover watering well.
◆ Sow five seeds in a pot.
◆ Germination can take up to three weeks.
◆ Always thin out to the recommended spacing of 20cm.
◆ If flowers develop too early, remove them immediately so that the plant focuses on the production of new leaves.
◆ Extra feeding is not necessary if the soil is generally fertile; unless it is evident, feed with an organic liquid feed.
◆ Both leaves and stalks can be removed once the plant is large enough or strong enough.
◆ If you are growing coriander for seed, wait until the flowers have died off before harvesting. Cut the stems and place the heads in a paper bag.
◆ Trim the stems and wait for three weeks and shake off the bag.
◆ Keep the seeds in the bag for sowing or onward transmission to the market.
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