Is this anymore recognisable yet? Lol!!
By Craftnutter
Norfolk,
United Kingdom 
These "mystery" seeds of mine have sprouted up very quickly! They look strangely like they should be carrots, but there is no lil' carrot on the roots, or is it too early? They also look like some sort of Parsley, but the leaves don't smell of anything.....
Maybe an alien dropped these magic seeds in my kitchen drawer by mistake....... (Xfiles music pans out....!)
6 May, 2009
Answers
I'd say Mookins was right...
6 May, 2009
I'm growing Coriander and Parsley, Craft and I reckon this is one or tuther. My parsley doesn't smell either yet.
I can't see your leaves properly or I'd be able to tell you, they are both very similar. Parsley leaves are more deeply lobed i.e. the leaf gap between the 3 petal things goes much closer to the stem than Coriander does.
6 May, 2009
YES.....
wohoo im getting the hang of this for sure
x x x
6 May, 2009
Oh wow! Thanks soooooo much!!! Now I'll have to thin these, will I?
Have to find something I can eat this with, lol!!! How will I know it's ready to eat, now, presumably?
6 May, 2009
yes thin it down ,I think coriandar gets a bit bigger first hun, just found this bit of info with regards to eating it... I love it
x x x
The fresh leaves are an essential ingredient in many South Asian foods (particularly chutneys), in Chinese dishes and in Mexican salsas and guacamole. Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and many curries. As heat diminishes their flavour quickly, coriander leaves are often used raw or added to the dish right before serving. In some Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes.[2]) The leaves also spoil quickly when removed from the plant, and lose their aroma when dried or frozen.
Coriander leaves were formerly common in European cuisine but nearly disappeared before the modern period. Today western Europeans usually eat coriander leaves only in dishes that originated in foreign cuisines, except in southern Portugal, where they are still an essential ingredient in many traditional dishes.
6 May, 2009
Right, well, we have chicken curry virtually every sat. night, as dd and me love hubby's curry. Phew! Thanks soooo much darling, that's found a use for it, lol!! To think these were the precious Peony seeds too, what a 'larf!!! Mwah, kisses!
6 May, 2009
How tall are these? Difficult to tell when photographed from above, lol. I never cut mine until about 6 inches high.
Before you put them in your curry though, I'd check that they're not actually parsley, lol.
6 May, 2009
oh my goodness yes check first Im still learning and cant take all I say as gospel, id hate for you to cover your curry with parsley...yuk
x x x
7 May, 2009
Pinch off a bit and taste it. That should tell you what it is. Or if you are thinning taste a thinned out one.
7 May, 2009
Not very tall Llew, thanks for the advice.
Mookins and Wohlibuli, thanks. Funny thing about growing veggies for the first time, actually tasting or eating is a bit foreign!! Lol!! Will do, and will let you know, ;-)
7 May, 2009
is it coriandar?
scuse the spellings
x x x
6 May, 2009