Latin Name: Coriandrum sativum
Coriander, also known as cilantro or Chinese parsley in some regions is a popular aromatic Mediterranean plant of the parsley family, the leaves and seeds of which are used in cooking.
The popular name is derived from the generic, which comes from the ancient Greek Koris, a kind of bug, in allusion to the disagreeable odour of the foliage and other green parts.
The flavour of coriander has a distinguishing, pungent earthy taste and is best added to dishes towards the end of cooking.
The aroma is refreshing, soapy, piney and slightly lemony, it has one of the most distinct, memorable smell of all the herbs.
People can love or hate coriander but still it is is one of the most versatile of all herbs as all parts of the plant – roots, stems, leaves and seeds – can be used in cooking.
Coriander is best added to dishes just before serving as heat can reduce its potency. It is great in dishes using chilli, carrot, basil, mint, chicken, beef, avocado, coconut, couscous, garlic, ginger or fish.
Fresh coriander can keep in the fridge for up to 5 days.
Coriander is traditionally used for aiding digestion problems like upset stomach, loss of appetite, diarrhea, and intestinal gas.
*It is the policy of www.LoveHerbs.ie not to advise or recommend herbs for medicinal or health use. This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment. Always consult a qualified healthcare practitioner for advice if you suffer with an illness, symptom or health issue.
History & Tradition
The history of coriander spans several centuries and has historical ties to the Ancient Greeks, the Renaissance and the Spanish Conquistadors.
The seed of coriander was used in Chinese cooking more than 5000 years ago and was mentioned in the Old Testament of the Bible.