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Coriander
Coriandrum sativum
Apiaceae
(Chinese Parsley, Cilantro)
Description:
Upright hardy annual with a distinct, spicy aroma. Leaves are similar to parsley in
appearance. Dislikes humid conditions.
Origin:
SE Europe to S Russia, naturalised in N America.
One of the oldest known herbs (3000 years).
Mentioned in the Old Testament; Sanskirt, Egyptian, Greek and Latin texts.
Chinese cooking and medicine c. AD600 (hu = ‘foreign’).
Brought to Britain by the Romans who used it as a meat preserver.
Culinary Uses:
Leaves and leafstalks flavour soups, salads, beans and curries; especially in the Middle East and SE Asia. Add leaves only at the end of cooking as a condiment and garnish.
Seeds are an ingredient of curries, pickles, baked foods and sauces.
Roots are used in Thai cooking.
Dried stems are added when smoking food.
Other:
‘Coriandrum’ from the Greek ‘koriannon’, a bed bug that smells of coriander leaves.
Oil flavours gin, vermouth, liqueurs and tobacco; prized in perfumery.
Chinese believe it bestows immortality.
Middle Ages used in Love Potions.
Sowing to Maturity:
22 - 29 days
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