If you’ve grown coriander (or dhanya), you’ll know how tricky it can be to keep it happy once the weather starts warming up. One minute it’s lush and fragrant, and the next — it bolts, sends up flowers, and your tender leaves turn bitter.
Before the heat arrives in full force, now’s the perfect time to harvest and preserve your coriander — so you can enjoy that fresh, citrusy flavour long after your plants have called it quits for the season.
Why Coriander Bolts in Summer
Coriander loves cool weather. Once temperatures climb above 25°C, it starts to panic — sending all its energy into flowering and setting seed. This process, called bolting, is your plant’s way of reproducing before it’s too late.
You can slow it down by planting in semi-shade or keeping the soil consistently moist, but once it starts, there’s no turning back. That’s why the best plan is to harvest before the heat and store it smartly.
Option 1: Freeze for Fresh Flavour
Freezing coriander is one of the easiest and most effective ways to preserve its flavour.
How to do it:
- Harvest fresh, healthy leaves (avoid the yellowing ones).
- Rinse gently and pat dry completely — moisture causes freezer burn.
- Chop the leaves and pack them into ice cube trays.
- Pour a little olive oil or water over the top and freeze.
- Once frozen, pop the cubes out and store them in a labelled freezer bag.
Tip: Olive oil preserves the flavour beautifully and makes it easy to toss into a curry, stir-fry, or soup.
Option 2: Make Coriander Butter
Perfect for garlic breads, roasted veggies, or grilled chicken.
How to make it:
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Mix softened butter with chopped coriander, a pinch of salt, and a touch of crushed garlic or lemon zest.
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Roll into a log, wrap in wax paper, and freeze.
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Slice off a round whenever you need a quick burst of flavour.
It’s a brilliant way to use up a big harvest before it wilts in the heat.
Option 3: Drying (If You Must)
Drying coriander isn’t ideal since it loses much of its punch, but it’s still better than wasting it.
How to do it:
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Hang small bunches upside down in a cool, dark, and airy spot until fully dry.
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Once crisp, crumble the leaves and store them in an airtight jar away from sunlight.
Tip: For a stronger dried flavour, include a few coriander seeds in your mix. They release a warm, earthy aroma when ground or toasted.
Option 4: Make a Homemade Coriander Paste
A fridge-friendly solution that keeps for weeks.
How to make it:
Blend together:
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2 cups coriander leaves
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2 cloves garlic
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1 tablespoon lemon juice
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A pinch of salt
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Enough olive oil to make a smooth paste
Store in a glass jar in the fridge, topped with a thin layer of oil to prevent oxidation.
This paste is perfect for marinades, curries, and even stirred into mayonnaise or yogurt for a herby dip.
Don’t Forget the Seeds
Once your coriander bolts, don’t despair — let some plants go to seed. The seeds (coriander spice) are just as valuable:
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Dry them on the plant, then harvest once they turn brown.
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Store in an airtight jar or crush for spice blends.
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You can also replant them for your next cool-season crop.
A Final Thought from Our Garden
Coriander may be a short-lived crop in summer heat, but with a little preparation now, you can lock in that flavour for months to come. Whether it’s butter in the freezer, jars of paste in the fridge, or dried leaves in your pantry — you’ll be grateful for every bit of that fresh, green taste when January rolls in.
Happy Gardening Friends
Tash & Family
For more practical preservation tips and seasonal growing advice, visit vanzylstead.com [1] or become a VanZylStead member. We make it easy for you to grow and store your harvest — the smart, sustainable way.