Coriander seeds "Amber", 5 g

A popular, perfectly proven mid -season variety is distinguished by good leakage, slowed up, high aroma. The plant is annual, cold -resistant, rich in essential oils, giving a pleasant strong aroma to leaves and seeds. The leaves are dark green, petiole, divided into equal shares, small white flowers, round, small brown fruits, decay in half. In height, the plant reaches 30-50 cm. Excellent honey plant. Delicate, fragrant leaves are an excellent seasoning for salads, the first and second dishes, and the seeds are used in the preparation of marinads, confectionery, and the manufacture of sausages. Coriander is also useful for colds and gastric diseases, it is recommended for people with weak vision.

In early spring, the coriander is sown in open ground 2 cm deep. The soil should be wet. Sowing can be repeated every 2-3 weeks until July. The first seedlings appear at the 2-3rd week after sowing. After the first pair of strong leaves, the seedlings must be protected, leaving a distance of 8 cm between them. Water the grinder sprouts intensively during the period of active growth of leaves so that they are large and juicy, and the volume of irrigation must be reduced by the flowering period. Plants should be torn and loosen the soil, but it is not recommended to feed the coriander. If the coriander is grown for herbs, then it must be assembled before the first peduncles appear. Kinza greens can be consumed fresh, can be dried and stored as a seasoning. Crops are carried out with an interval of 2-3 weeks, until mid-summer. Sowing rate - 2-3 g/m². From sowing to shoots - 12-15 days.  The fruits are collected when half has grown up and dried in the sun.