Lemon coriander is an original dwarf coriander variety, distinguished by its bright citrus aroma and large, cutout leaves. The plant reaches a height of 20 to 50 cm and is characterized by rapid growth with a maturation period of 40-50 days. The leaves possess a delicate, rich flavor with spicy, slightly lemony notes, while the mature seeds, which are larger than classic varieties, emit a particularly strong lemon scent. Thanks to the long period of fresh green yield and resistance to bolting, this variety allows for harvest over an extended period when grown in open ground, greenhouses, or containers.
Coriander contains up to 1.5% essential oils, the main component of which is linalool, giving the spice a characteristic soft and spicy aroma with nutty-sweet and citrus undertones. In cooking, both fresh and dried leaves are used, as well as mature seeds. Coriander seeds are widely used in various world cuisines — Indian, Middle Eastern, European — and are part of popular spice mixes such as curry, garam masala, and baharat. They are excellent for seasoning legumes, cabbage, carrots, turnips, as well as roasted vegetables, meat, poultry, fish, and game.
Additionally, coriander seeds are added to brines, marinades, and sauces, making them indispensable for pickling cucumbers, mushrooms, and tomatoes. Coriander is also used in baking and spiced baking, especially in combination with anise, fennel, and caraway. In some countries, the spice is used to flavor alcoholic beverages. To extend the green harvesting period, it is recommended to regularly remove leaves and young shoots, which helps delay flowering and maintain plant freshness.
