Coriander variety Bromer is a late-maturing plant with a period from germination to green harvesting of 55-68 days. The plant is erect with a slightly raised rosette about 22 cm high, characterized by stable growth and unpretentiousness in cultivation. Green yield is 1.6-1.7 kg per square meter. Leaves are dark green, tender and aromatic, making this variety particularly attractive for culinary use. Coriander is grown by direct sowing into open ground, and for continuous fresh green supply, sowings are repeated every 2-3 weeks. Coriander is widely used in cuisine as a spice and greenery. It is added to salads, sauces, vegetable and meat dishes, and also used in seasonings for pizza, rice, potatoes and other products. Fresh coriander leaves have a characteristic aroma and flavor that improve the taste of dishes. Additionally, coriander is used in baking, for example, in Borodino bread, where it gives a special taste and aroma. Besides culinary merits, coriander has significant beneficial properties. The plant contains many essential oils, various acids, including vitamin C, as well as minerals and vitamins, making it valuable not only as a spice but also as a source of useful substances. Fresh coriander leaves can serve as an excellent appetizer, stimulating appetite and enriching the diet.
