Coriander
Coriander (Coriandrum sativum), also known as sheep’s parsley is a hardy annual herb with origins in the Mediterranean.
Coriander is primarily grown in India, Asia and central Europe, where it is harvested for the oil in the seed, which is distilled and used in condiments and liqueurs. The fatty acids in the oil can also be used as a plastics lubricant in the manufacture of nylons and for cosmetics.
In 1999 the estimated world scale production was 200 tonnes of coriander oil. Yields in Europe can vary from 0.8t/ha to just over 2t/ha, with winter-sown crops usually out yielding those that are sown in the spring. The plant requires approximately 90 days from planting to maturity, when the fruits turn brown. It can be beneficial to cut the crop 1 week before threshing to allow the plants to fully ripen before harvesting. This can be carried out using a combine harvester.
Coriander is a low-input crop, requiring applications of no more than 50kg/ha of nitrogen, which can be either applied to the seedbed or top-dressed. Over applications of nitrogen can retard ripening, cause lodging and encourage fungal diseases, leading to a reduction in yield. Both phosphate and potash are nutrients that can affect the grain yield of coriander; therefore it is necessary to apply these where soil levels are low.
