CORIANDER

Coriandrum sativum

  • COMMON NAMES

    Coriander, Chinese Parsley, Cilantro, Dhania

  • PLANT FAMILY

    Apiaceae

    The Umbel Family

  • NATIVE REGION

    Native to the Mediterranean and Middle East regions but is cultivated worldwide.

  • HABITAT

    Prefers full sun to light shade & moist soil

  • CULTIVATION

    Annual, from seed

  • PARTS USED

    Green Seed

PREPARATION

PROPERTIES: Volatile Oils & Flavonoids

FLAVOR PROFILE: Peppery, floral, and citrus notes.

PAIRING: Warm spices, meats, vegetables

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping teaspoon per cup of hot water.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz honey; or 1 cup herb per 1 cup honey for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz vinegar; or 1 cup herb per 1 cup vinegar for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz spirit; or 1 cup herb per 1 cup spirit for a 1:1 ratio.

  • Dries quickly, air dry and do not apply additional heat to retain delicate volatile oil.