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Coriander
Coriander
Coriander (Coriandrum sativum)
Both the green feathery leaves (also known as cilantro) and the spherical seeds of coriander are indispensable in the kitchen, especially to anyone who is fond of curries. Coriander looks like flat-leaved parsley. The seed is sold both whole and ground and is the main ingredient in curry powder. It has a sweet taste reminiscent of orange peel.
Description
The plant grows to a height of 2 feet with a spread of 9 inches. The bright, green leaves are fan shaped and become more feathery towards the top of the plant. The flowers, which bloom from mid- to late summer, are small and white, formed in umbel-like clusters. The pale brown roots are fibrous and tapering, shaped like a carrot.
Cultivation
Coriander will not grow well in humid climates. It needs a dry summer and a sunny location. Seeds are sown directly in the garden once all danger of frost has passed. It also does well as a container plant on a sunny porch or balcony. Stems are weak and the plant may require staking.
Harvesting
Cut the leaves as required. They do not dry well, but may be frozen.
Medicinal Use Coriander is used to treat digestive ailments and colic.
Culinary Use
Coriander is used widely in Indian, Greek and Asian cooking.
Coriander
Coriandrum sativum
Umbelliferae family Language and mythology Coriander was named after the bedbug emitting the same odor, and it is commonly named cilantro. It originated in southern Europe and reached other areas centuries ago, including the hanging gardens of Babylon. Ancient Sanskrit texts, Egyptian papyrus records, and the Bible all mention coriander. The Chinese believed it imparted immortality, and it was used in love potions in the Middle Ages. Description This bright green plant has thin, erect, finely grooved stems and compound, pinnate leaves. The lower leaves are rounded and lobed, while the upper ones are finely dissected. The tiny white to reddish flowers have compound umbels with three to ten rays. The outer flowers are larger than the inner ones. The fruit consists of brownish, globose seeds 1/4 inch long in clusters. The seeds have a musty odor. Plant type and hardiness Hardy annual; hardiness zones are not applicable to annuals. Height and width Height 12 to 36 inches; width about 6 to 8 inches. Light and soil Full sun to partial shade; fairly rich, light, well-drained soil with a pH of 6.6. Pests and disease None noted. Cultivation Protect the young plants from prevailing winds by planting seeds in a sunny, sheltered location. Work the soil until fine and crumbly, adding a little lime if the soil is too acidic. Sow the seeds in April or May in 1/2-inch-deep drills. Cover, pack the soil down, and keep it moist until seedlings appear. In hot, dry weather, water regularly in late afternoon or evening. As the plants grow, they may need to be staked or supported. Companion planting Grown near anise, coriander helps the seeds germinate, but grown near fennel, it hinders germination. It grows well with chervil. Honey bees are attracted to the flowers. Propagation method Seeds (remain viable for five to seven years). Bloom time and color June to August; white to reddish. Harvesting Pick fresh leaves any time during the growing season. Dry leaves in a warm, airy place, crumble, and store in airtight containers. Cover fresh leaves with water and freeze in ice cube trays or wrap leaves in foil and freeze for use within a few weeks. Herbal uses Aromatic, culinary, decorative, and medicinal.
Ripe seeds have a pleasant citrus scent and can be used in potpourris. The leaves, seeds, and roots are used in cooking salsas and curries or as a garnish. Coriander combines well with onion, sausage, clams, oysters, and potatoes. Whole ground seeds are used in salad dressing, cheese, eggs, chili sauces, and guacamole. The plant can be grown in containers as an ornamental. It is said to have some medicinal qualities. Garden notes These plants added a strong fragrance to our garden. Their delicate white blooms, although small, were quite numerous and produced a lovely effect against a varied background of borage and bee balm.
Coriander
Other names: Coriandrum sativum, Chinese parsley
Parts used:
Culinary uses: Coriander has a flavor that combines sage and lemon.
The leaves contain vitamin C and are good used in curries, soups, and salads.
Use them sparingly until you get used to the flavor.
Coriander seeds are used as an ingredient in curry powder, pickling spices, and other spice mixtures, as well as to flavor cookies, rolls, sausage, and hot dogs.
They are used in soups, vegetable dishes, and over meats before broiling.
The whole young plants are used in chutneys, pastries, cakes, cookies, and in making types of tabacco.
Other uses: Coriander is an appetite stimulant, and also improves the flavor of other medicinals.
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