A hardy annual herb, Coriander makes a pretty clump of fresh green leaves in a sunny or partially shaded spot, in the ground or in a container. A relative of parsley, coriander is grown for its tangy leaves as well as its aromatic seeds, which are used to flavour many dishes.

With careful planning it is possible to have a supply of Coriander all through the year.

Sow seed thinly at a depth of 1cm outdoors in April, June and September in rows 30cm apart. When large enough to handle, thin seedlings to 25cm apart.

Indoors sow seed shallowly in pots or trays in March for planting out in May, once all risk of frost has passed. After germination, and once the plants are large enough to handle pot on into individual 7.5cm pots. You can begin to harvest the leaves from these plants prior to planting out. For October sown seeds, once potted on these should remain indoors, on a cool windowsill with plenty of sunlight, or in a greenhouse for harvesting throughout the winter.