Coriander – Coriandrum Sativum

This spicy flavoured herb - Coriander - was found in the tomb of Tutankhamen! It was used to mummify. The Romans and the Greeks were not always in agreement about the properties of this herb as one thought this herb was hot and the other thought it was cold. In Tudor times coriander seeds were coated in sugar and became a popular sweet until the start of this century.

Coriander leaves and seeds

Coriander is an annual herb growing to 2ft (60cm) tall with its bright green pungent finely divided leaves, the lower leaves are wider than that of the feathery upper ones that are used in cooking. Umbrella shaped flowers are followed by ridged, spherical light-brown fruits (seeds). Propagate Coriander by seed sown in the spring, in a sunny position. Sow seeds directly into soil about 9 inches apart in situ, in a well-drained fertile soil and water well.

Medicinal

Coriander seeds and leaves are used for their digestive properties. In Indian the seeds were taken as smallpox prevention. Coriander is also used to help lower blood cholesterol levels. Antibacterial and fungicidal properties are found in the essential oils. The seeds can be chewed to help combat bad breath. Coriander is also used to stimulate the appetite.

Culinary

Culinary usages of coriander can be traced way back to the Egyptians, they used coriander leaves in soups and drinks, and they even placed the seeds in their tombs to take with them in the after life. Curries, pickles and chutneys are just some of uses that the seeds are used for. Coriander leaves are added to salads and breads with the seeds sprinkled on top. Despite its hot properties, surprisingly coriander is also used in desserts; try adding to gingerbread and cakes, as when the seeds are crushed they add a lemon flavour. Some beers and liqueurs also contain coriander. Garam masala, is a mixture of spices used in Indian curries, coriander is the main ingredient. The root of this herb is commonly used in Asian cuisine.

Recipes

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