FoodFood InformationHerbs&Spice
CORIANDER (Coriandrum sativum)
Coriander is the name under which you will find seeds of this plant sold,but if you encounter fresh leaves for sale in the market they probably willbe called Chinese parsley or cilantro. Coriander is a parsleyrelative and looks something like it but is an annual. It has one centralflowering stem that grows upright from a tap root to a height of 12-18 incheswith other flowering stems branching out from it. The leaves growing onthe main stem are oval with toothed edges, but those on the side
branches are more lacy and delicate, resembling anise or dill. The small"pinkish" white flowers are in flat, umbrella like clusters atthe ends of the stems.
Coriander is an ancient herb and referred to in the Bible in a comparisonto Manna. Its seeds have been found in Egyptian tombs, and the Romans usedthem to preserve meat. Although the seeds have long been used to seasonfoods, one herbalist in the 16th century had an odd belief that using toomany (or green) seeds would cause a distressed and troubled mind.
Another sun lover, coriander prefers moderately rich soil that is lightand drains well; but plant it in partial shade where summers are hot. Itcan easily be grown from seeds-sown where the plants are to grow-in theearly spring. If you want to grow it primarily for the fresh leaves youcan easily plant it in containers (indoors or outside) and harvest plantswhen they reach about 6
inches. By sowing new seeds every two weeks or so you can have a continuouscrop. Otherwise, you can pick young, tender leaves a few at a time beginningwhen plants reach 4 6 inches; this will work for a few months until plantseither wear out, become tough, or bloom.
The mature seeds are pleasingly aromatic and flavorful; use themin potpourris and to flavor beans, stews, sausage, pastries, and some wines.Harvest seeds in mid-summer as soon as they are ripe, or their weight willbend the stems to the ground and the seeds will drop off. Fresh leavesoften are an ingredient of Mediterranean, Latin American, Far Eastern, andsome Oriental foods. Its sharp, distinctive flavor (herb writers in thepast often warned readers about the strong, unpleasant flavor of the leaves)combines best with fowl, meats, and spicy seasonings and sauces.