Have you tried the search button at the bottom of the page? There are many, many posts about coriander and how to grow it. Basically, it's a short-lived annual which bolts to seed at a rate of knots, especially in warmer weather. Successive plantings every 2-3 weeks are advised.

Coriander will self-seed readily. Sow seed in spring in situ ? seedlings do not transplant well. The ?seeds? are technically the fruit, each containing 2 true seeds. Germination can be improved by rubbing the fruits until the 2 seeds separate. Soak the seeks for 3-4 days, changing the water twice daily, then dry the seeds for 8 hours before planting. Sow seeds about 5mm deep. Germination occurs in about 10 days at an ideal temperature of 23C. Prefers full sun in cooler climates, but will do well in partial shade. Will not tolerate ?wet feet?. One the leaves become lacy in appearance, it is ready for seeding and will soon die. It does not do well in humid climates. It needs well-drained, fertile, moist soil that isn't too rich with nitrogen, pH 5.0-7.0. Cultivate the ground shallowly to keep down the weeds.

Coriander is an herb of immortality, love, protection, and a Greene Herbe. If you have access to fresh grown Coriander it may be tied with a ribbon and hung in the home to bring peace and protection to the house. Coriander is a good seed to add to any love charm or spell. The seeds are also used to promote peace among peoples who are unable to get along. Coriander can be used in the ritual cup or the seeds may be ground and added to incense. Coriander is used to help one find romance and love.

One of the most ancient herbs still in use today. Coriander is known to have been cultivated in the Egyptian gardens thousands of years before the birth of Christ. The seeds were among the funeral offerings found in Egyptian tombs. It spread early to Western civilizations; the great Greek physician Hippocrates used it in the 5th century BC.

There are several Old Testament references to coriander as a herb whose fruit is similar to the mysterious food, manna, that God showered upon the Israelites during their desert trek from bondage.

Maybe I'll try again and use the advice re soaking seed. I's not so hot here. Hmmmm. I wonder if I can persuade nmy daughters to eat lots of coriander. LOL Ann

annabel - Make Thai green curry paste with your coriander! We make our own in a food processor. Whole coriander plants (roots and all), Green chillies, Ginger, Onion, Garlic, Lemongrass, Salt, ground (or fresh even better) Turmeric, Ground coriander seed and a little oil. You can use a tiny bit of a good fish sauce or shrimp paste too, or one whole anchovie fillet if you don't have those! Blend it all up to a smooth paste. You use your paste by frying it in a hot pan briefly with coconut milk until it smells fragrant and cooked, te add chicken, beef, veggies, whatever you like. Yum!

I must be a wierd one, I don't like coriander. I love the seed but the leaves are awful (very un-trendy of me!) they smell bad and taste bad to me. I substitute parsley for coriander if I can get away with it in recipes. All the cooking shows seem to garnish everything with great bunches of the stuff. Am I the only one who doesn't like it?

I love the taste of coriander - in salad dressing etc. Mine grows most successfully during the autumn/winter period here. Once the warmer weather comes it bolts too fast.

I think fresh coriander is an acquired taste. I didn't like it for the longest time but now I love it. There is no real substitute if you want things to taste as they were intended. For instance, the green curry paste recipe above would taste totally different (and probably not very nice) if parsley were used instead.
You are not alone however. My grown son still hates the taste of fresh coriander.

When I was a kid I used to chase my sister around the yard with a piece of my mums coriander. We hated the smell and she'd run screaming to get away! Now we both love it, so, something changed.

For those who love the flavour of fresh coriander here are a few other plants that have the same indescribable pungent quality and are worth a try!

Vietnamese coriander (Polygonum odoratum) aka Laksa mint
Long coriander or perennial coriander (Eryngium foetidum) - best of the lot!
Chinese black cardamom (Amomum medium) seed.
Vietnamese fish herb (Houttuynia cordata) - mild but pleasant pungency.