Tired of wilted, pesticide-laden coriander? Grow your own in a pot instead

Few things lift a dish like the fresh aroma of coriander leaves. The good news? You don’t need a farm to grow them. A sunny corner, a pot, and some care are enough to have your own supply right at home.

Since coriander is used in small quantities in daily cooking, it fits perfectly into kitchen gardens, even in limited spaces. Here’s how you can get started.

Prepare the soil
Good soil is the foundation. If you’re using fresh soil, mix in a bit of lime and let it dry in the sun. Remove stones and add cow dung powder, cocopeat, neem cake and compost. For grow bags, choose high-yielding soil free of infection or sludge, and enrich it with some compost and cow dung powder.

Choose the right container
Wide-mouthed pots or basins work better than grow bags as they can be shifted easily when it rains. Fill three-quarters of the container with your soil mix and water it for three or four days before planting. Remember to water the soil again on the day you sow the seeds.

Treat and sow the seeds
Soak the seeds overnight or for at least 20 minutes in black tea to help them germinate faster. Splitting the seeds before sowing also speeds up growth. Make a shallow furrow in the soil with your fingers, place the seeds, and cover them lightly with processed cocopeat. Sprinkle water gently until the seeds sprout, keeping the surface moist but never waterlogged.

Give them light and care
Once the seeds sprout, move the pot to a spot with good sunlight. If it’s raining heavily, keep it under a sunshade. Without enough light, the plants turn weak and spindly. Spray water regularly to keep them healthy; the leaves will droop if they don’t get enough moisture.

With a little patience and care, you’ll have a steady supply of fresh, homegrown coriander leaves — the perfect finishing touch for your curries, chutneys and salads.