Chilli 'Bird's Eye'
Fiercely spicy and pungent flavoured Bird's Eye Chilli is a traditional favourite for Indian, Thai, Lao, Vietnamese, Malaysian, and Indonesian cuisine.
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Also known as Cilantro, Coriander is a fragrant, fast growing culinary herb and an essential ingredient in many national cuisines. Fresh leaves add a distinctive 'citrus peel' flavour to Thai, Vietnamese, Indian, Chinese, North African and Mexican dishes. All parts of the plant are edible; the fresh leaves, seeds, stems and chopped roots are all used in cooking.
Features
- Fragrant & delicious
- Versatile ingredient
- Slow bolting
Product details
How
Sow Direct where they are to grow. Cover with Yates Black Magic Seed Raising Mix, firm down and keep moist.
Care
Grow in full Sun in Winter, part shade in Summer. Apply Yates Thrive Vegie & Herb Liquid Plant Food regularly to increase foliage. Mature plants will flower and bolt to seed - when seeds begin to brown, cut stem and place upside down in a paper bag to dry, for use in cooking. Protect plants from snails and slugs.
Hint
Heat reduces Coriander's flavour, so use it raw or add to dishes immediately before serving. Sow a new batch every two or three weeks, to keep a continuous supply of fresh leaves.
| Plant space |
20cm |
| Sow depth |
6mm |
| Plant height |
0 |
| Germination |
10-12 days |
| Germination (days) |
10 |
| Row space |
24cm |
| Maturity |
6 weeks |
| Maturity (days) |
42 days |
| Botanical name |
Coriandrum sativum |
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