• Family: Apiaceae
• Scientific Name: Coriandrum sativum
• Seeds per Gram: ~100
• Germination: 5–11 days
• Germination Temperature: 18–21 °C
• Microgreens Harvest: 14–30 days
• Mature Plant Harvest: ~45 days
• Plant Height: Up to 50 cm
• Origin: India

Coriander is slightly slower than some microgreens, but the flavour payoff is huge. Follow these steps from sowing to harvest:

• Soak: Soak seeds for 4–6 hours to encourage faster, more even germination.
• Prepare Tray/Bed: Use a shallow tray with 3–4 cm of seed-raising mix, compost, or coir (for microgreens), or a pot/bed with rich, free-draining soil (for herbs). Moisten evenly.
• Sow: Scatter seeds thickly for microgreens; for herbs, sow more sparsely in rows or pockets. Cover lightly with soil or vermiculite.
• Germination: Keep evenly moist and cover with a clear lid or humidity dome until sprouting begins (7–14 days).
• Light: After sprouting, move to bright indirect light or under a grow lamp to prevent legginess.
• Watering: Mist or bottom-water to keep media moist but never waterlogged.
• Microgreens—Harvest Time: Harvest at 2–6 cm tall (typically 14–30 days) when cotyledons/first true leaves are vibrant.
• Microgreens—How to Harvest: Use clean scissors to snip just above the soil line. Rinse gently and pat dry.
• Herb—Harvest Time: For mature plants (~45 days), begin cutting outer leaves once plants reach 15–20 cm. Regular picking encourages fresh growth.
• Storage: Use immediately for best flavour. Store harvested microgreens in a sealed container in the fridge for up to 2 days; fresh herb leaves last 3–5 days.

Culinary Uses of Coriander

• Fresh Leaves: Add to curries, chutneys, salsa, and soups for bright, citrusy freshness.
• Microgreens: Garnish salads, tacos, and canapés with tender young shoots.
• Whole Seeds: Toast and grind for warm, nutty spice in Indian, Middle Eastern, and Mexican cooking.
• Pickling: Use seeds whole in chutneys, pickles, or marinades.

Growing Conditions & Troubleshooting

• Damping Off: Use fresh mix, avoid overwatering, and ensure airflow around trays.
• Bitter Taste: Caused by slow growth or late harvest — keep plants evenly moist and harvest promptly.
• Bolting: Provide part shade in hot weather to slow bolting and extend leaf harvest.
• Pests: Protect outdoor seedlings from snails and slugs.

Australian Wheatgrass Quality Promise

Our Coriander Seeds are non-GMO, untreated, and carefully tested for high germination. Packed fresh in resealable pouches for long-lasting quality. Whether you’re sowing microgreens, raising herbs, or using seeds in the kitchen, you’ll get premium quality at the best price — guaranteed.

Seeds don’t exactly “expire,” but their ability to sprout gradually declines over time. With the right storage, your microgreen seeds will stay viable for years, giving you strong germination and healthy trays every time.

Key Storage Tips

• Cool, Dry & Dark: Store seeds like broccoli, kale, and radish away from heat, light, and humidity for maximum lifespan.
• Airtight Containers: Use sealed jars or pouches for sunflower, buckwheat, or pea shoots; add a silica gel packet to guard against moisture.
• Fridge or Freezer: For long-term storage, refrigerate or freeze seeds such as mustard, fenugreek, or clover — just let them warm back to room temperature before planting.

Microgreen Seed Viability Guide

Here’s how long you can expect popular microgreen seed varieties to last under proper storage:

• 1–2 Years: Garlic Chives, Onion, Corn Salad
• 3–4 Years: Radish, Sorrel, Basil
• 4–5 Years: Beets, Broccoli, Cabbage, Mustard, Kale, Mizuna

Quick Germination Test

Not sure about older seeds? Test them first:

1. Place 10 seeds (e.g., broccoli, pea, or sunflower) on a damp paper towel inside a sealed bag.
2. Keep moist at room temperature.
3. Check after 5–10 days to see how many sprouted — that’s your approximate germination rate.