Coriander / Cilantro
Coriandrum sativum
A polarizing but essential culinary herb. Every part of the plant is edible, but the fresh leaves (cilantro) and dried seeds (coriander) offer completely different flavor profiles.
Appearance
A delicate annual plant with lacy, bright green, lobed leaves. It produces umbels of small white or pale pink flowers followed by round, ribbed seeds.
Culinary Uses
Leaves (Cilantro) are used fresh as a garnish in Mexican, Indian, and Southeast Asian dishes. Roots are prized in Thai curry pastes. Seeds (Coriander) are a warm, citrusy spice used in curries, pickling, and baking.
Medicinal Uses & Evidence
Used as a digestive aid and for its antimicrobial properties. Studies suggest it may help lower blood sugar and reduce inflammation.
yardGrowing Guide
Grows best in cool weather. Bolts (goes to seed) very quickly in the heat of summer. Plant in succession every few weeks for a continuous supply.
Harvesting Tips
Snip leaves continuously. Allow some plants to flower and go to seed to harvest the coriander seeds in late summer.