Coriander is a wonderful herb mainly used in Asian and Indian dishes ( that I am aware of). There are also a lot of old herbal remedies that use the Coriander herb. For more info have a look at the link below.
To keep a ready supply of Coriander, it is best to make succession sowings every few weeks. For instance at the moment, I have some seeds just planted and in the hot press to germinate. I also have seeds that have germinated about two weeks.
And some ready for use. I plan to keep this up over the summer to have a ready supply of Coriander.
Coriander Chilli Chicken Noodle
One of the simplest ways we sometimes use coriander is for a quick late night snack or quick bite to eat - takes all of 5 mins. For this we use chicken flavoured noodles (i.e. Maggi noodles), up to you if you prefer other varieties - chop half a chilli and add to the boiling water with the noodles and the chicken flavoured sachet. While thats cooking - cut and chop a couple of sprigs of Coriander - strain noodles and chilli, add Coriander and you suddenly have a lovely tasting quick snack with a taste of the Orient for only a few cents. Not necessarily the healthiest snack, but definitely a very flavoursome one.
The seed from the Coriander plant can also be used in recipes and stored easily for the winter months or can be stored as your seeds for next year. It is best to plan to save seed from early summer sowings, to allow
plenty of time for the seed to mature and dry on the plant. Harvest as
soon as the seed is brown and dry, as it does tend to drop from the
seed heads. Rub the heads together in your hands over a bucket to free
If these are true - its a pretty amazing plant!!