Harvesting, Drying, Storing & Using Coriander

Cut the leafy stems near ground level; most will be 6 to 12 inches long. Avoid cutting more than 1/3 of the leaves at one time to avoid weakening the plant. The leaves that grow on bolted plants tend to be bitter in flavor.

Cut off the seed heads when the plant begins to turn brown and put them in a paper bag. Hang the bag in a cool, dark place, until the plant dries and the seeds fall off.

Use coriander leaves fresh in cooking, as it does not dry very well. Add chopped leaves at the last minute to maximize flavor.


  • Coriander Leaves: Freeze the leaves in cubes of water or oil or put the leaves in a freezer bag and store them in the freezer.
  • Coriander Seeds: Store in a sealed container in a cool, dark place.

Cooking with Coriander/Cilantro:
Coriander is used extensively in Latin American and Mexican cooking and in many of the Indian curry dishes, as one of the spices.

Toasting the seeds lightly before grinding will bring out the oil aromas and flavors.

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