Coriander, Kanchanaburi (Organic)
This large seeded coriander/cilantro has a fresh, aromatic flavor. Selected for seed production, the plants are shorter, earlier to flower, and have larger seeds than leaf type varieties. Although it is not the primary use, it also has tasty, aromatic leaves and roots that are useful in Thai food. Kanchanaburi coriander is a Thai variety from the town of the same name. It is a beautiful place in western central Thailand that the River Kwai runs through. We sourced our stock seed originally from Will Bonsall’s Scatterseed Collection, a priceless seed preservation project based in Maine. Aka, Kachanaburu Coriander.
Sow in flats indoors or direct sow ¼“ deep spring through early summer. For higher yields, sow late spring and thin to 10” centers. Selected for seed production but leaves are also edible. Harvest seed before fall rains.
Collect seeds from seed heads that are fully dry. Shell by hand or by dancing, winnow to clean. Finish air-drying if necessary before sealing in airtight container. Cross-pollination may occur, isolate from other cilantro and corriander by ½ mile.