Coriander and Culantro or Mexican Coriander have both been used for several thousand years for their stongly aromatic leaves. The seeds from Coriandrum sativum are used as a spice as well and have a slightly sweet-spicy taste, which is very different in comparison to fresh leaves. Young fresh leaves from both species are used in numerous dishes throughout Asia and South America. The dried seeds from Coriandrum sativum are roasted and ground and especially used in meat dishes and for making bread. Leaves from Eryngium foetidum can be dried for they will maintain their flavor. Coriandrum sativum is grown as an annual in any rich, well drained soil in a sunny spot. Eyngium foetidum is a perennial subtropical plant from Mexico and South America and can be grown in pots at a minimum of some 15°C in full sun.
Sow seeds from Coriandrum sativum flat directly in any well drained, humus-rich soil in a sunny site in the garden in spring. Cover seeds only slightly with soil. Sow seed from Eryngium foetidum flat in any rich soil at a minimum of some 20°C throughout the year.
100 seeds per package.