The seeds were sown on 16th March. By 29th April, they had grown into sturdy little seedlings.
I pricked-out the seedlings into four small terracotta pots. By 20th May the Coriander was useable - as a leafy herb, I mean.
A fortnight later the plants had already begun to bolt, putting up fibrous stems like this.
As the stem develops, the foliage changes shape and begins to look more like carrots. This is 5th June.
By the middle of June the stems were about two feet tall. (June 17th).
Very soon, the first tiny flowers began to open. This year my Coriander has light pinkish / mauve flowers, whereas last year's ones were plain white.
As the flowers matured the mauve colour faded towards white.
By August 1st the flowers had withered and given way to seeds, most of which were green, some of which were a deep purple colour like this:
By mid-August I judged that the seeds were ready for harvesting.
After a week in the airing-cupboard, the seeds were fully dry so I stripped them off their stalks, and handed them over to Jane for use in the kitchen. It's a tiny quantity of seeds (about 5 grams!), but based on last year's experience I expect them to have a very strong flavour.
On a weight-for-weight basis this is probably my smallest crop of the year, but I still think it was worth growing, because it involved only a very small amount of effort and produced a very tasty result - and when something is that strongly-flavoured a little bit goes a long way.
Jane is proposing to use at least some of the seeds in a Greek Cypriot dish called Afelia, which we have enjoyed in the past. It should be good with these powerful seeds to flavour it.