Locally Grown Coriander Leaf Seeds (Kothambari Soppu)

Native | Non-Hybrid | Open Pollinated | Non-GMO

Grow fresh, aromatic coriander at home with our locally grown Coriander Leaf Seeds (Kothambari Soppu). These desi, native seeds are non-hybrid, open-pollinated, and non-GMO—perfect for kitchen gardens, balconies, terraces, and backyard vegetable gardens.

Known for their fast growth and rich flavour, coriander leaves are widely used in Indian cooking and are easy to grow in containers or soil beds throughout the year.

Common Names

Chinese Parsley, Dhania, Cilantro, Kothimera, Kothambari Soppu

Seed Details

• Seed Type: Desi, Native, Non-Hybrid, Open Pollinated, Non-GMO
• Germination Time: 8–10 days
• Sowing Season: All Seasons

Coriander Seeds Growing Tips (Container Gardening)

Soil Requirements

Healthy soil is essential for good growth. Use a well-draining, nutrient-rich mix:

• Red Soil – 40%
• Vermicompost – 40%
• Coco Peat – 20%
  Add a handful of Neem Cake to each pot to keep the soil pest-free.

Container Specification

• Minimum container height: 6 inches
• Recommended grow bags: 12 × 6 inches or 18 × 6 inches
• Bigger containers can be used for higher yield

Sowing Instructions

• Sow seeds 12–14 cm apart
• Depth: ½ inch (1.3 cm)
• Sow 1–2 seeds per pit
• Keep the soil moist for faster germination
• Water regularly, avoiding waterlogging
• Seedlings appear within 4–7 days of sowing

Plant Care

• Requires 1–2 hours of sunlight daily
• Check plants regularly for pests
• Spray Neem Oil or Panchagavya to prevent insect attacks
• Add a handful of compost to each pot every 10–15 days to maintain soil nutrition

Harvesting

• Harvest coriander leaves after 4–6 weeks of sowing
• Do not delay harvesting, as leaves may turn bitter after maturity
• Regular harvesting encourages fresh and continuous growth

Grow Fresh, Eat Healthy

Enjoy the taste and aroma of homegrown coriander with our locally sourced Kothambari Soppu seeds—easy to grow, highly productive, and perfect for everyday cooking.