Coriander
Coriandrum sativum
Coriander is a strongly aromatic,
erect annual that typically grows
from 30 to 90 cm (1 to 3 feet) tall.
This southern European and Mediterranean
native is one of the world's most important
spices, and is very widely used in cooking.
The plant has 2 types of bright green, shiny
leaves: the broad, toothed lower ones resemble
flat parsley, while the lacy upper leaves
are fern-like and have a stronger
aroma. The scent and flavor of the
leaves are particularly pungent and are
often an acquired taste.
Coriander has slender, delicately
branched stems, and thin, pointed
taproots with few branches.
Produces lacy clusters of tiny white, pink, or
purple flowers about 2 or 3 months after sowing.
Small, round, ribbed seeds, which follow the
flowers, have a sweet, spicy aroma with a peppery,
balsamic overtone, and a mildly burning taste with
just a hint of orange peel. The aroma and taste of the
mature dried seeds are quite different to that of the
leaves, although fresh young seeds may have an
odor that some would call unpleasant.
Seeds, leaves, and roots may all be eaten.
USES
In Asian folk medicine, coriander has been used to treat stomach problems, nausea, fevers,
measles, colds, and hernias. In Western folk medicine, coriander was used primarily for
digestive and gastric complaints.
Coriander seed oil is used in the pharmaceutical industry to mask the unpleasant taste of
various medicines.
Cilantro is rich in minerals and vitamins A, B, and C. Because it contains next to no
calories, it's a favorite herb of dieters.
Culinary uses - Add fresh, tender, young cilantro to salads, and use as a garnish for fish and soups. Cilantro
is an essential ingredient of salsa, tomato sauces, and chutneys, and is a staple in Asian,
Mexican, South and Central American, and East Indian cuisine.
Try cilantro in your favorite recipes for tuna, crab, salmon, snapper, and shrimp, and enjoy
its special piquancy in stir-fry dishes and lamb stews, or with pork, cooked
beans, fried
rice, and poultry. Cilantro loses its flavor quickly when cooked, so
add it just prior to serving.
Coriander seeds are a vital ingredient of curry powder, and
all East Indian curry recipes. In India, the seeds are often
lightly toasted before grinding to heighten their curry-like
flavor. In Middle Eastern cooking, coriander is widely used in
meat dishes and stews.
Use coriander seeds, either whole or ground, in pickles,
soups, sauces, fruit desserts, such as stewed apples or
prunes, and with all types of meat dishes. Add to mulled
wine to impart a warm, summery flavor.
Ground coriander is used commercially to flavor baked goods and
processed meats such as hot dogs and sausages, while the oil
extracted from the seeds is used in the preparation of canned
soups, sauces, candy, chewing gum, ice cream, liqueurs, gin, and even
tobacco products.
Boil the roots, Thai-style, to flavor soups and chicken dishes.
Craft uses - Include fragrant coriander seeds in potpourris and sachets.
HABITAT AND CULTIVATION
Coriander thrives in well-drained, fertile, deep, medium to heavy soil. Don't
over fertilize,
as too much nitrogen delays the ripening of the fruits (seeds) and diminishes their flavor.
Tolerated pH range is 4.9 to 8.2.
Coriander tolerates cold and heat, but does require full sunlight and watering during dry periods.
Grow coriander in a location that is protected from the wind, as the plants are susceptible to
being blown over when they are top-heavy with seeds.
Coriander does not transplant well, so sow seeds directly in the garden just
after your last spring frost date. Plant seeds, with the husk left on, 6 mm
(1/4 inch) deep. Seedlings usually appear in 10 to 20 days.
Thin seedlings 10 cm (4 inches) apart. Keep area free of weeds.
Sow seeds every 3 weeks for a continuous supply of cilantro (leaves). The
plants grow fast, and flower and go to seed quickly in hot weather. Leaf
production stops once the plant flowers.
Generally pest-free, but susceptible to fungus diseases, especially in moist, rainy
conditions and if the soil is too rich in nitrogen. Also liable to root rot, if the soil
is poorly drained.
Self-seeds readily, and if unchecked, can become a persistent weed.
Coriander survives light frost very well, but is an annual that does not over
winter.
However, as the plants often establish themselves from the dropped seeds of the previous
season's crop, you can look forward to an early yield next year.
Growing in containers -
Like most annual herbs, cilantro is happy to grow in a pot if the conditions are
suitable. Put it in a sunny spot, using a standard potting mix in a 10- or 12-inch
(25 or 30 cm) container. Most potting mixes are low in nutrients, so the plants
will benefit from feeding every three weeks with fish emulsion fertilizer, or
commercial fertilizer with low numbers. (It's particularly important that the first
number, representing nitrogen, is under 10.) Because the plant is malodorous for
a few weeks while ripening its seeds, you might want to position it slightly away
from seating areas and doorways.
Indoors, cilantro can supply fresh leaves for the kitchen all winter from two
or three successive plantings. Bright light and a cool temperature will keep the
plants producing fresh leaves. Production of coriander seeds requires outdoor
conditions and strong sunlight, and can't be accomplished indoors.
SIDE EFFECTS AND CAUTIONS
Some people may experience dermatitis after handling the leaves of coriander or from
coming in contact with the oil from the seeds.
COLLECTION AND HARVESTING
Pick leaves (cilantro) for fresh use as required when plants are 5 to 15 cm (2 to 6 inches)
tall. Cilantro will keep for about 2 weeks in the refrigerator, especially if wrapped in a
damp towel and enclosed in a plastic bag.
Alternatively, set a cilantro plant in a bottle of water, making sure the leaves are tightly
enclosed in a plastic bag. Snip leaves as required.
Although the leaves can be frozen in ice cubes, or hung to dry, the flavor is not as
pronounced as when cilantro is used fresh.
Harvest coriander seeds as soon as the fruit is light brown. Cut the stems at the base of the
plant and put in a paper bag in a warm, dark location to dry. Shake the dried fruits in the
bag to remove them from the stems, then rub the dried fruits between the palms of your
hands to split them into seed segments. Store the seeds in an airtight container.
Wash dug-up roots and freeze them for later use. Don't harvest the roots of flowering or
fruiting plants, as they are inferior to those of young plants.
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