Coriander

Coriandrum sativum

COMMON NAMES

• Cilantro
• Coriander
• Culantrillo

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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