This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
It’s so satisfying to pull out my mortar and pestle and grind seeds I saved because I thought ahead about harvesting coriander. I love fresh cilantro and use a great deal of it in my cooking when it’s in season. Coriander seeds can be used both fresh and dried (the latter often being ground into powder). In this article I’ll explain how easy it is to save cilantro/coriander seeds, how to store them for your spice rack or to replant, and how to use them in your cooking.
It’s important to note that in North America, we refer to the plant (both leaves and stalks) as cilantro and the seeds as coriander, while in the UK and other parts of the world, coriander is used to describe both the plant and the seeds. The Latin name is Coriandrum sativum. The flavor of cilantro is a bit polarizing, but I fall into the category of people who love it.
Growing cilantro
Cilantro is a rather fussy herb that does not like the heat. I write about growing cilantro from seed here. Trimming off the leaves and flowers can prolong the harvesting time a little, but one spring heat wave and it’s over. I plant cilantro as a shoulder season herb—spring and fall—and enjoy it while I can. One of my favorite herbs, it is always part of my succession planting plan. There are bolt-resistant varieties you can plant, such as ‘Calypso’, which lasts a little bit longer.
How to determine when cilantro will flower
It’s easy to tell when a cilantro plant is close to flowering. The cilantro leaves will start to take on a more feathery appearance, like those of like dill or chamomile. The flavor changes a bit at this point, as well. Soon after the flowers will appear. If you leave the flowers on the plant, they will produce seed pods, but not before feeding beneficial insects that come to your garden.
Harvesting coriander seeds
There are two opportunities for harvesting coriander seeds. The first is when they are in their fresh green stage. Some chefs like to cook with green coriander seeds, crushing them to release the flavor of the skins, and using them in sauces or vinaigrettes.
The other way to enjoy coriander seeds is by drying them. This is what you’ll find in the spice aisle at the grocery store, either as whole seeds or crushed.
Once the green seed heads start to appear, keep an eye on them in the garden as they dry. You’ll know they’re ready when they easily come away from the stem. If you’re too late, they’ll end up in your garden. I like to allow some cilantro seeds to self-sow in my garden. (It’s always a nice surprise to discover unexpected seedlings—I do this with dill and shiso, too.)
If I find the dried seeds in time, I’ll bring in the whole stems and let them dry further for a few days before storing them. Tie the dried stems together with twine to hang them upside down. Tipping your bouquet into a brown paper bag will ensure that any seeds that fall away are caught.
Watch Jessica explain how to harvest coriander seeds.
Storing your harvested coriander seeds
Once you’re certain your coriander seeds are dry, you can store them in a glass jar (I use canning jars for my spices) or another airtight container in a dark place. If you’re saving the seeds to plant in the garden, you can store them in an envelope.
You could also pre-grind the seeds and store the ground coriander in a spice jar, so it’s ready to use when you need it.
Using your coriander seeds
Coriander spice is used in a variety of different dishes, from curries and soups, to stews and sauces.
When a recipe calls for ground coriander, I’ll pull out my spice grinder or my mortar and pestle (depending on the amount required). Simply pulverize your seeds into dust and voilà. Ground coriander. Grinding the seeds as you need them really helps to preserve the flavor.
Other recipes, like pickles, call for the seeds themselves. For others, toasting coriander seeds and using them whole (or before grinding them) releases a delicious depth of flavor.
Leave a Reply