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http://www.gourmetgarden.com/en/herb/272/coriander
https://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-coriander.html
http://www.burkesbackyard.com.au/fact-sheets/in-the-garden/herbs-fruit-and-vegetables/coriander-growing-tips/
https://www.thespruce.com/what-is-coriander-1807009
http://www.webmd.com/vitamins-supplements/ingredientmono-117-CORIANDER.aspx?activeIngredientId=117&activeIngredientName=CORIANDER
https://delishably.com/spices-seasonings/coriander-cilantro
http://theepicentre.com/spice/coriander/
http://www.sbs.com.au/topics/science/humans/article/2016/04/21/your-hatred-coriander-could-have-scientific-explanation
http://www.google.com.au/url?sa=t&rct=j&q=&esrc=s&source=web&cd=6&ved=0ahUKEwjf69ytoZnUAhWEopQKHUkEAPsQFghIMAU&url=http%3A%2F%2Fwww.news.com.au%2Flifestyle%2Ffood%2Feat%2Fi-hate-corifreakingander-and-im-corifreakingangry%2Fnews-story%2Fdba8e1d7c9f7210d25b896b177763655&usg=AFQjCNGNas6nPadTPZvjtft7GmK87LnjMQ
http://www.taste.com.au/search-recipes/?q=coriander

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These are the seeds I used to plant the coriander

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The seeds germinate after about 1-2 weeks

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10 days (after germination)

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17 days

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40 days. I have started using them for garnishing food. As you can see, my plant is quite crowded so I recommend planting fewer seeds with wider spacing.

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Select an appropriate pot. Choose a flower pot or container that's at least 18 inches (45.7 cm) wide and 8 to 10 inches (20.3 to 25.4 cm) deep.

Plant the seeds. Fill the pot with some fast-draining soil.

Place the pot in a sunny spot.

Keep moist.

Harvest the coriander

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Coriander seed: Coriander is considered both an herb and a spice because both its leaves and its seeds are used as a seasoning. The fruit of the coriander plant contains two seeds which, when dried, are the parts that are used as the dried spice.

Coriander: is used a lot in Latin-American and Mexican cooking. You'll also find coriander in a lot of Indian cooking, where it's used as one of the spices in many curry dishes. It makes a great component in spice rubs for fish and chicken, and adds a nice bright flavour when making homemade pickles.

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Coriander has multiple health benefits. Coriander is a wonderful source of dietary fibre, manganese, iron and magnesium as well. In addition, coriander leaves are rich in Vitamin C, Vitamin K and protein.

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Coriander comes from Europe and northern Africa and Asia. It is a soft plant growing to 50 cm tall. The leaves can vary in shape, large at the base of the plant, and skinny and feathery higher on the flowering stems.

Coriander grows wild over a wide area of Western Asia and southern Europe. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most used in cooking.

The dry fruits are known as coriander seeds. The word "coriander" in cooking may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavour when crushed. The coriander seeds are warm, nutty, spicy, and orange-flavoured.

Different people may describe the taste of coriander leaves differently. The people who enjoy it say it has a refreshing, lemony or lime-like flavour, while those who don't like it have a strong dislike to its taste and smell, describing it as soapy or rotten.

Coriander leaves have vitamin A, vitamin C and vitamin K. The seeds have calcium, iron, and magnesium

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Coriander is best added to dishes just before serving as heat can reduce its potency. Great with chilli, carrot, basil, mint, chicken, beef, avocado, coconut, couscous, garlic, ginger, soy sauce, fish, prawns, scallops and mussels. Native to the Mediterranean and western Asia, coriander is an essential ingredient in Thai, Chinese, Vietnamese, Indian, Turkish, Spanish, Portuguese, North African, Mexican and Latin American cuisine.

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coriander is an important ingredient in many Latin dishes, particularly salsa Asian and Indian specialties.
When adding fresh coriander to a hot dish, add at the last minute to get the full benefit of the flavour.
In addition to salsa and guacamole, coriander can bring a fresh vibrancy to salads, scrambled eggs, shrimp and avocado, noodles with peanut sauce, and even when muddled in a margarita.
Whole coriander seeds are a common ingredient in pickling.
Coriander seeds are generally toasted before being ground to bring out their full flavour. Ground coriander is a popular ingredient in Indian curries