Coriander, Coriandrum sativum, is also known as Cilantro and Chinese Parsley – though the only thing it has in common with Parsley, another Umbellifer, is a superficial resemblance of the leaves. It’s not related to Roman Coriander either. It is a hardy annual, and prefers a warm sheltered position with not too much sun in the middle of the day, or the plants will quickly run to seed.
If you decide to grow Coriander for leaves, make sure you get the right variety. Different types are sold for seed and leaf production (although you will obviously get a certain amount of leaf from seed varieties and vice versa).
Coriander seed was used in the West as a spice mainly for baked goods, and ground seed is also sometimes used (as Dhaniya) in recipes from the Indian subcontinent, but it is the leaves, finely chopped and added at the last minute, which are the part most used in cooking across the East. The leaves have a striking flavor, and bring simple rice dishes to life.
Coriander leaf does not retain its flavor if dried, but can be frozen very successfully.
Medicinally, Coriander is used as an appetite stimulant, a treatment for indigestion, diarrhea, colic and “gas” or “wind”, and an expectorant for coughs. For these purposes, make a standard infusion with 2-3 teaspoonfuls of chopped leaves to 1 cup of boiling water. Leave to stand for at least 10 minutes before straining for use.
Chew a few seeds to counter bad breath, and to sweeten the breath after eating garlic. Don’t overdo the dose, though, as it is said that large quantities have a narcotic effect.
To avoid getting noxious chemicals in any remedies you make with Coriander, it’s important to grow it organically. To find out more about growing Coriander organically, visit the Gardenzone.
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November 3rd, 2008 at 14:23
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