Climate / Temperature: The coriander crop is not suitable for extremely cold temperatures and frost. It thrives best in dry environments. An optimal temperature range for coriander cultivation is a maximum of around 30 degrees Celsius and a minimum of about 19 degrees Celsius. Higher temperatures can hinder crop growth and seed germination.
Water Demand: Coriander requires approximately 80 to 100 milliliters of water. Excess water after seed germination can be detrimental to the crop.
Soil: Coriander grows best in a tropical climate with loamy soil. It can be cultivated in various soil types as long as there is adequate irrigation and organic matter. Sandy or alkaline soils may reduce germination.
PH Level of Soil: The ideal pH level for coriander should be between 6.0 and 8.5. If the pH is below 6, lime should be applied; if above 8, gypsum is recommended.
Deep plowing should be done 3 to 4 times, breaking clods and immediately sowing to retain soil moisture. Use a rotavator to mix fertilizers into the soil and level the land. Incorporate 2 to 3 tons of cow dung per hectare along with compost bacteria, allowing the mixture to decompose in the soil for about two weeks.
Sowing of Crops: Coriander is a Rabi crop sown between October and November. In some areas, late kharif crops may be sown in August-September. Sowing should be done in beds and furrows to ensure strong, thick roots. Seed germination takes about 10 to 15 days.
Nursery Preparation: The soil should be tilled once or twice with a plow or tractor. Use a rotavator to mix soil with fertilizer. Soak seeds in water for 12 hours prior to planting.
Fertilizers: The NPK requirement is about 8:16:8 kg per acre. For optimal coriander yield, use 20 tons of cow dung per hectare along with 40 kg nitrogen, 30 kg phosphorus, 20 kg potassium, and 20 kg sulfur per hectare. Half of the nitrogen should be applied as top dressing after the first irrigation.
Crop Cycle: Crop rotation enhances soil stability and reduces the impact of pests, diseases, and weeds. Some important crop rotations include:
Water Management: Irrigation should be conducted as follows: the first irrigation after 30-35 days, the second after 50-60 days, the third after 70-80 days, and the fourth after 90-100 days. The fifth irrigation should occur 105-110 days after sowing, during the seed maturation phase. Light and regular irrigation using a sprinkler method is recommended.
Harvesting: Coriander is usually ready for harvest in about 40 to 45 days. To achieve good quality yield, harvest when 50% of the coriander is a bright brown color. Once fully ripe, the crop should be allowed to dry before being harvested, and should be washed with clean water after cutting. Delayed harvesting can adversely affect the color of the coriander seeds.
Diseases & Disease Prevention:
Powdery Mildew: This disease is more prevalent in cooler temperatures. It tends to occur under moderate temperatures and high humidity, with light brown spots appearing on infected leaves. Prevention: Avoid moisture-rich soil and limit irrigation.
Root Rot: The likelihood of this disease increases under favorable conditions, leading to yellowing and wilting of leaves. Prevention: Irrigate with low quantities to support plant growth and germination.
Fungal Diseases: These pathogens thrive in overly wet conditions, resulting in black spots on affected leaves. Prevention: Reduce irrigation to strengthen and thicken plant roots.
Seed-Borne Diseases: These occur in waterlogged and contaminated soils, hindering seed germination. Prevention: Avoid moisture-rich soils and ensure better drainage.
Aphid Infestation: Pests can stymie crop growth by sucking sap from leaves. Prevention: Spray a solution of 120 grams of Tricyclazole.
Caterpillar Infestation: This problem is prevalent in cold weather, leading to wilting and death of plants. Prevention: Adopt crop rotation, select quality seeds, and sprinkle a mixture of mustard cake, neem leaves, and dried cow dung ashes.
Storage: During storage, coriander seeds should maintain a moisture level of 9-10%. Store the seeds in thin jute bags, ensuring they are not in direct contact with the ground or walls. Keep the bags in a cool, dry place; the aroma of coriander starts to diminish after six months of storage.
