Grown for leaf and seed. Seeds can have a stinkbug odor when green but develop nutty flavor and aroma when dried and aged. Coriander seeds ripen quickly and will scatter to ground. Cut seed heads into a paper sack and dry in a cool, dark place. Scatter seed in spring and fall.
Leaves lose flavor and freshness if dried.
Thin seedlings to 6 inches apart. Serve with with rice, potatoes or pasta. Pour in vinegar of choice to cover the herb and cover with non-metal lid. Let steep in windowsill or on a countertop for 3-4 weeks. Filter vinegar and pour into sterilized bottles.