Also known as Coriander, this annual herb is used widely in many cuisines. All parts of the plant are edible, from the roots to the seeds. The tall clusters of white flowers are especially enticing to beneficial insects.
1 g per packet (approx. 70-75 seeds)
Start seeds outdoors every two weeks through August, or start seeds indoors and transplant after spring frost. Sow seeds ½" deep, 6" apart, and don’t forget to eat your thinnings!