Coriander

Guide Note

Coriander is the name of the herb that produces fresh coriander leaves, also called cilantro, and coriander seeds, which are used as a spice. The roots are also edible, and are used in Thai cuisine. Both the leaves and seeds were popular in medieval European cuisine, but fell out of favor thereafter in most European countries.

Fast Facts

1. Native to the Middle East and Southern Europe
2. All parts of the plane are edible
3. Some people have an innate aversion to the flavor
4. Important ingredient in Garam masala, a spice blend in Indian food

The leaves and stems have a distinctly different flavor than the seeds. They can taste soapy and unpleasant to people who have a certain genetic quirk that gives their saliva a specific enzyme profile. The leaves and stems are often used in Indian, Vietnamese, Portuguese and Mexican cuisine.

Coriander seeds come from the fruit of the coriander plant. They have a lemony flavor and are frequently used in Indian foods and German and South African sausages.

Coriander grows quickly and does not take well to transplanting, so it should be started in the spot where you plan to grow it. If you plant coriander seeds, you will be able to harvest the leaves in 14 to 21 days. Prune it regularly to ensure many leaves, and prune off any flowers that may generate to prevent the plant from going to seed. Within 40 days, you will be able to harvest the seeds, thus allowing you to plant more coriander. Once it develops seeds, the flavor will turn unpleasant. It develops seeds quickly in high heat, so if you live in a southern region, consider planting it in partial shade. Be sure to use the leaves fresh, as it loses its flavor when dried.

In traditional medicine, coriander seeds are used to settle digestion or as a sleep aid.