Coriander in season in Australia
Coriander is in season in Australia from all year, and at its peak from April and October to November. This is the cooler south; the tropical north has its own calendar.
At its best
Coriander grows best in Australia's cooler months, though bunches turn up in shops most of the year. Heat is hard on it. Supply tightened after a January heatwave, and most fresh-market coriander comes from growers around Melbourne and Adelaide.
At the shop
Choose bright, fresh leaves with a strong smell, and leave behind bunches that are browning or shrivelled. Greengrocers sell it by the bunch with the roots on, and every part is useful: blitz the roots into curry pastes and marinades, chop the stems into stocks, and toss the leaves through salads and stir-fries. Wash well first.
Keeping it
Stand the stems in a cup of water, cover the top loosely with a plastic bag and keep it in the fridge. Change the water every two days. If the leaves wilt, a soak in ice-cold water for 10 to 15 minutes revives them.
Three dinners
- Green curry paste chicken Pound the roots and stems into the paste, add the leaves to finish.
- Fish tacos with coriander lime slaw Leaves and a squeeze of lime.
- Lentil dhal with coriander Stir the leaves through at the table.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.