Herbs in Our Garden
Coriander (Coriandrum sativum)
Coriander, whose leaves are known as cilantro in the U.S. and parts of Canada, is an annual herb in the family Apiaceae. Also known as cilantro and Chinese parsley, coriander has bright green leaves that are somewhat rounded and lobed near the base of the plant and deeply divided along the upper parts. Plants grow in clumps 8-10 inches across. In summer, clusters of tiny white to pinkish flowers bloom atop slender, 2- to 3-feet-tall stems. Coriander prefers to grow in light, well-drained soil in a sunny location. Sow seeds of this annual outdoors in late spring, around the last frost date, and cover with ¼ inch of soil. They grow best in a moist seedbed to encourage good germination.
Coriander foliage has a bold, sage-like flavor with a citrus tang. Add fresh minced leaves to Mexican salsa, Indian curry dishes, and Thai, Chinese, and Southeast Asian dishes. The dried seeds are an essential ingredient in curry powder and chutney. The ground seeds also add flavor to baked goods, such as gingerbread and banana bread. The seeds are pleasantly scented when ripe, and they become more fragrant as they age. The seeds can be mixed into potpourri.
Harvest the leaves as you need them for fresh use. The rounded lower leaves of the plant are more tasty than the finer upper leaves. Coriander foliage loses much of its flavor when dried. To gather seeds, cut or pull out plants in mid-to-late summer, when the plants have turned brown but before they drop their seeds. Hang plants upside down over a screen or in a paper bag to catch the ripe seeds as they fall.
The Egyptians grew coriander, and the Israelites are believed to have eaten it or a similar plant as they wandered in the wilderness. It is still often included as one of the bitter herbs of Passover when it is certified as kosher. Cilantro and coriander are different parts of the same plant, Coriander sativum. In the United States, cilantro refers to the fresh, leafy green herb, while coriander refers to the dried seeds used as a spice. In other parts of the world, the plant’s leaves are generally referred to as coriander.
