I have only grown cilantro for two years and didn’t really know when or how to harvest the coriander seed.
This is how I do it and it seems to work.
I wait until the plant looks similar to this.
I go out with a large bowl and cut the complete head off into the bowl and bring it inside to pull off the seeds.
I let the seeds sit on paper towels for about 2 weeks on the kitchen counter before I store it in baggies.
When I need coriander I just grind some of the seeds in a spice grinder.
Last years seeds were used this spring to start cilantro plants also, so if you don’t use it all in cooking you can use them for next years garden.
One of my favorite uses for coriander is this mango salad.
I also needed to use that ripe mango on my kitchen counter.
Don’t you love mango this time of year? I never like them except mid summer.
This is my post for Weekend Herb Blogging hosted this week by Marija from Palachinka. Visit to read the roundup sometime after Sunday this week and see some gorgeous photographs and neat recipes too!
If you would like to participate in WHB visit beloved by all WHBers founders site, Kalyns Kitchen, and read the rules.
You will be glad you did.
Mango and Romaine Salad with Dried Cranberries – Adapted from a salad by Camille Cusumano
America Loves Salads
3 romaine hearts – washed and chopped
1/2 red onion sliced thin
1 each mango peeled and sliced
1/2 cup pecan halves toasted
1/4 cup dried cranberries
1 each grated carrot
2 tablespoons orange juice
2 tablespoons lime juice
1 tablespoon vinegar
1/3 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/2 teaspoon ground coriander
1 teaspoon honey
Cut romaine hearts into bite size pieces and place all salad ingredients in a large bowl ending with toasted nuts.
Place all dressing ingredients in a blender and process until smooth.
Pour dressing over salad and toss to coat. Serve immediately as it does not store well.