coriander
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- Nature - Physiological responses and antioxidant properties of coriander plants (Coriandrum sativum L.) under different light intensities of red and blue lights
- Verywell Fit - The Health Benefits of Coriander
- WebMD - Coriander
- Healthline - 8 Surprising Health Benefits of Coriander
- BioMed Central - Molecular Horticulture - Improving coriander yield and quality with a beneficial bacterium
- Royal Horticultural Society - How to grow coriander
- IndiaNetzone - Benefits of Coriander
- BBC - Coriander: The unsung hero of Indian cuisine
- Wisconsin Horticulture - Division of Extension - Cilantro / Coriander, Coriandrum sativum
- National Center for Biotechnology Information - PubMed Central - Physico-chemical properties, bioactive compounds and color parameters of coriander puree: effect of pretreatments and freezing
- Utah State University - Yard and Garden Extension - Cilantro/Coriander in the Garden
- Pennsylvania State University - PlantVillage - Coriander (Cilantro)
- North Carolina Extension Gardener Plant Toolbox - Coriander
- Also called:
- cilantro or Chinese parsley
- Related Topics:
- spice and herb
- herb
What is another name for coriander?
How is coriander used?
How big does coriander grow?
coriander, (Coriandrum sativum), feathery annual plant of the parsley family (Apiaceae), parts of which are used as both an herb and a spice. Native to the Mediterranean and Middle East regions, the plant is widely cultivated in many places worldwide for its culinary uses. Its dry fruits and seeds, which are also known as coriander, are used to flavour many foods, particularly sausages, curries, Scandinavian pastries, liqueurs, and confectionery, such as English comfits. Its delicate young leaves, known as cilantro, are widely used in Latin American, Indian, and Chinese dishes.
Physical description
The plant produces a slender hollow stem 30 to 60 mm (1 to 2.5 inches) high with fragrant bipinnate leaves. The small flowers are pink or whitish and are borne in umbel clusters. The fruit is a small dry schizocarp consisting of two semiglobular fruits joined on the commisural, or inner, sides, giving the appearance of a single, smooth, nearly globular fruit about 5 mm (0.2 inch) in diameter. The yellowish brown fruits have a mild fragrance and taste similar to a combination of lemon peel and sage. The seeds contain from 0.1 to 1 percent essential oil; its principal component is coriandrol.
History of use
Records of the use of coriander date to 5000 bce. The Romans used it to flavour bread. It was once used as an aromatic and carminative, but its only modern use in medicine is to mask unpleasant tastes and odours of drugs.
