As soon as the first spring heat waves passed by the arid areas of Southern California where I keep my garden, one of my cilantro plants (Coriandrum sativum) started giving the telltale signs of bolting: sending its main stem up and altering the production of leaves. Rather than fighting it, I decided to let it be. Glad I did: it produced fragrant seasoning for me: its seeds, known in food preparation as coriander. It has a sweet, lemony citrus aroma that adds an interesting flavor to your food.
Aside from producing seeds, the cilantro plant is used in companion planting due to its ability to attract beneficial insects, such as predatory bugs that will eat your aphids. And bugs that will feast on aphids is something that I definitely need, yes sir!
Cilantro flowers and green seeds.
Cilantro flowers.
1) LET FLOWER and go to seed. Once a significant number of seeds start to brown, you may harvest the plant as I did.
Green and brown coriander seeds on plant.
2) HARVEST. Choose whether to harvest the entire plant or just individual fruit-bearing branches. By harvesting the whole plant, I’m trying to let as much flavor as possible to go the fruit and seeds.
Harvested the entire plant (and a pepper, too!)
3) LET DRY. Some people recommend putting your harvested plant in a paper bag. I put it in a large zip-lock I needed to reuse, and hung it somewhere that gets excellent ventilation. Leave it alone for a couple of weeks.
Hanging out.
4) COLLECT. I let my coriander dry for two weeks. At this point, it started to loose just a bit of the sharp citrusy scent of fresh coriander seeds, and mature into a more woodsy, savory one. See the pictures below for how I separated the seeds from the twigs and dry leaves. It was successful, albeit a bit of a disaster as is the norm.
Pluck bunches of seeds and reserve.
This is the initial mess of seeds, twigs and dry leaves. I promise it looks worse than it is.
Remove the green stuff!
Much better.
5) DRY MORE. You may skip this step if you want. But to dry the seeds a little further, place them in a tiny oven pan or on foil rolled up on the edges for 5 minutes in the oven set at the lowest temperature. After removing from oven, gently blow away any remaining green parts.
Dry coriander seeds, ready to be used for your cooking pleasure.
6) DONE. Put it in the container of your choice in a dry area. Add it to your sauces and rubs!
Place the seeds in this sea salt grinder that you happen to have laying around. Now use it to add some spice to your garden vegetables!
Crazy Beets 