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Coriander- Coriandrum sativum

Coriander is an annual 30-60cm tall, with pungent finely divided leaves- the basal ones are pinnatifid and wider than the upper ones, which are linear and feathery. Small umbels of white to mauvish flowers are followed by ridged,spherical,pale-brown fruits.

Coriander is a hardy annual, it is propagated seeds sown in spring, preferably in situ as it does not transplant well. It succeeds best grown in a well-drained,fertile soil with ample water in the early stages followed by warmth and sunshine.

Coriander leaves and seeds have digestive properties and stimulate appetite. The essential oil has fungicidal, antibacterial properties. Coriander is also helpful in lowering blood cholesterol levels.

Coriander leaves have a stronger, spicier taste than the seeds, which are milder and sweeter both are used in curries,pickles and chutneys. Leaves are added to salads, seeds used in sweet dishes, breads, cakes and to flavour liqueurs.

Coriander seeds are crshed are added to scented sachets and pot-pourri.

Coriander is also known as Cilantro.

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