Coriander

Full Sun: 6 hours of direct sunlight each day.

Moderate watering: Water on average 2 times each week. Keep the soil moist.
 

Parts Used: Dried fruits used either whole or grounded as a spice or fresh leaves used as herbs

Uses: The Thai use the roots, crushing them together with garlic and black pepper to make a basic seasoning. The roots are eaten as a vegetable in China and countries in Southeast Asia. It is a common and main ingredient of curry powder, sometimes contributing to 45% of it.

The seeds taste like citrus fruits like oranges while the leaves taste nutty and spicy, like curry leaves.

Fresh leaves can store for about 3 to 4 days in the fridge. This herb is rarely dried and dried coriander is never used in Asian cuisine. As it is an annual, it grows easily from a seed in a warm and sunny spot. Leaves can be harvested throughout the growing season.