Coriander variety SHIKO is an annual cold-hardy essential oil plant, characterized by a medium-early maturity period — from 30 to 50 days from germination to green harvest. The plant reaches a height of 50-60 cm and forms a semi-spreading leaf rosette with dark green, tender leaves and light green petioles. The leaves are deeply divided and possess a pleasant strong aroma, due to the high content of essential oils and vitamins A, B1, B2, C, as well as carotene. Seeds begin to germinate at a temperature of about 60°C, and sowing is recommended early in spring according to a 10x20-30 cm scheme, with repetition every 2-3 weeks for a continuous supply of fresh greens.
Coriander SHIKO is widely used in cooking: fresh leaves and young stems are used as salad greens and garnish for first and second courses, while dried leaves and mature seeds serve as a spice for flavoring bread, confectionery and flour products, marinades, and sausage products. The plant has a distinctive strong smell, which gives dishes a rich and pleasant aroma.
In addition to gastronomic use, coriander is valued in medicine due to its beneficial properties. It is used for colds and stomach ailments, has choleretic, analgesic, and wound-healing effects. Also, coriander is an excellent honey plant, which further underscores its value as a crop.
