Free Garden Catalog
	Receive a FREE full color gardening catalog with everything gardening and lawn care related, plus receive a free $25 off coupon too.
	www.GardensAlive.com
	Mantis Tiller - America’s Favorite
	Weighs just 20 pounds. Now with Free Shipping. One-year no-hassle money-back guarantee.
	www.mantisgardenprod

Articles on gardening, planting, herbs, composting, lawn care and organic tips.

If you prefer, you can visit a few of our favorite sites: Gardens Alive Blooming Bulb or Garden.

Or... be sure to visit our favorites gardening video web site if you like Free Gardening Video's.

Your Gardeners Handbook Team

Our Free Stuff Page

Coriander (Coriandrum sativum), also commonly called cilantro, is an annual herb in the family Apiaceae. Coriander is native to southwestern Asia west to north Africa. It is a soft, hairless plant growing to 50 cm [20 in.] tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5-6 mm) than those pointing to the middle of the umbel (only 1-3 mm long). The fruit is a globular dry schizocarp 3-5 mm diameter.

 

Coriander grows wild over a wide area of the Near East and southern Europe, prompting the comment, "It is hard to define exactly where this plant is wild and where it only recently established itself." Fifteen desiccated mericarps were found in the Pre-Pottery Neolithic B level of the Nahal Hemel Cave in Israel, which may be the oldest archeological find of coriander. About half a litre of coriander mericarps were recovered from the tomb of Tutankhamun, and because this plant does not grow wild in Egypt, Zohary and Hopf interpret this find as proof that coriander was cultivated by the ancient Egyptians. The Bible mentions coriander in Exodus 16:31: "And the house of Israel began to call its name Manna: and it was round like coriander seed, and its taste was like that of flat cakes made with honey."

Coriander seems to have been cultivated in Greece since at least the second millennium BC. One of the Linear B tablets recovered from Pylos refers to the species as being cultivated for the manufacture of perfumes, and it appears that it was used in two forms: as a spice for its seeds and as a herb for the flavor of its leaves. This appears to be confirmed by archaeological evidence from the same period: the large quantities of the species retrieved from an Early Bronze Age layer at Sitagroi in Macedonia could point to cultivation of the species at that time.

Coriander was brought to the British colonies in North America in 1670 and was one of the first spices cultivated by early settlers.

The cilantro leaves are sometimes referred to as coriander leaves, cilantro (in the Americas, from the Spanish vernacular for the plant), culantro (in some regions of Latin America; this is also a common name for Eryngium foetidum, which causes some minor confusion).

The leaves have a different taste from the seeds, with citrus overtones. Some perceive an unpleasant "soapy" taste or a rank smell and avoid the leaves. Belief that this is genetically determined may arise from the known genetic variation in taste perception of the synthetic chemical phenylthiocarbamide; however, no specific link has been established between coriander and a bitter taste perception gene.

The fresh leaves are an ingredient in many South Asian foods (particularly chutneys), in Chinese dishes and in Mexican salsas and guacamole. Chopped coriander leaves are a garnish on cooked dishes such as dal and curries. As heat diminishes their flavor quickly, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavor diminishes. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.

Coriander leaves were formerly common in European cuisine. Today western Europeans usually eat coriander leaves only in dishes that originated in foreign cuisines, except in Portugal, where they are still an ingredient in traditional dishes.

We hope you enjoyed your visit, be sure to visit Big Vegetables for all your free gardening video needs!

Partner With These Fine Web Sites: Free People Search  Free T-Shirt  Free Tea Samples  Free Paid Surveys  Free Lotto  Free Coffee Samples  Online Dating

Gardeners Handbook © 2009