Coriandrum sativum 'Byzantine' is an aromatic herb of the celery family, widely known and used in cooking. The native land of coriander is considered to be the Mediterranean, where it was cultivated by ancient Greeks, Romans, and Egyptians. Today, this aromatic culture is grown in Ukraine as well, where various forms of the product are available: seeds, dried greens (cilantro), ground coriander, and smoked ground coriander. Seeds have a spicy taste with woody notes, while leaves are characterized by a fresh citrus aroma and a distinctive taste, making coriander a universal spice for various dishes.
The plant is an annual and sun-loving species, preferring open sunny areas and fertile soils with good water retention and drainage. The optimal soil acidity level for coriander is about 6.3. Successful cultivation requires sufficient reserves of nutrients, including nitrogen, phosphorus, potassium, and calcium, which are applied in the form of complex mineral fertilizers and organics, such as composted manure or biohumus. To increase biomass and accelerate growth, foliar bioregulators are used, while premature flowering can be delayed with auxins and cytokinins.
The 'Byzantine' variety is distinguished by high yield and powerful growth, reaching a height of about 70 cm. The plant is resistant to high temperatures and can be grown year-round. Sowing begins early in spring with repeated sowings every 2-3 weeks for continuous green harvest. In southern regions, winter cultivation with a subsequent spring harvest of fresh greens is possible. This approach allows coriander to be used both for obtaining aromatic leaves and for harvesting spicy seeds, making it a valuable and universal plant for cooking and agriculture.
