An aromatic plant with a double identity: it's the same plant that gives the kitchen fresh coriander (the leaves, called cilantro in Spanish-influenced English) and coriander seed (the dried seeds, a classic spice in European, Indian and Middle Eastern cooking).
As a microgreen, you get the youngest and most intense version of the leaf form: fine little shoots on slender white stems on which the first lobed leaves emerge, characteristic of mature coriander. Exceptionally concentrated flavour — the entire unique aromatic profile of fresh coriander (citrus, herbaceous, slightly soapy for some) condensed into a five-centimetre bite. Delicate, tender, fragile texture in the mouth. A member of the great Apiaceae family alongside fennel, dill, chervil, parsley, celery, carrot, anise and borage — it's the most fragrant of them all as a microgreen.
A notable genetic quirk: about 4-14% of the world population carries a variant of the olfactory gene OR6A2 that makes them perceive coriander as having a soapy taste — a recent discovery in olfactory genetics that explains why this herb divides its eaters so sharply. If you love coriander, you understand; if you hate it, it's not in your head, it's in your genes.
For those who love it, countless uses: as a finishing garnish on Mexican tacos, Vietnamese pho, banh mi, Indian curries, guacamole, salsa verde, ceviche, Thai dishes, Argentinian chimichurri. Add at serving time — heat quickly destroys the volatile aromas.
- Soaking: not required (but 4-6 hours recommended for the larger seeds).
- Germination time: 7-14 days (slow).
- Microgreen harvest: 14-21 days after sowing.
- Yield: about 2 tsp of seeds produces a 20 × 20 cm tray of microgreens.
- Best uses: tacos, pho, curries, Latin American and Asian dishes.
