Coriander
Coriander is an aromatic herb used both as fresh leaf and in the form of seed. The leaf is fresh and citrusy with a distinctive green note, while coriander seed is warmer, nuttier and lightly spiced. This makes coriander highly versatile, from salsas and salads to curries, soups and stews.
Latin name: Coriandrum sativum
Origin: Eastern Mediterranean and West Asia
Plant family: Apiaceae (carrot family)
Height: around 30–70 cm
Flowering period: summer
Lifespan: annual
Description
Coriander is a member of the carrot family with finely divided leaves and small white-pink flowers that appear in umbels. The young leaves are rounded and lobed; later on, the leaves become finer and more feathery. After flowering, the plant forms round seed pods which, once dried, become coriander seed. In many cuisines, coriander is an essential flavouring precisely because the leaf and the seed have such different characters.
In the kitchen
Fresh coriander tastes bright, green and citrusy and works well as a finishing touch. Sprinkle it over tacos, pho, curries, salads, grilled vegetables or rice dishes, or stir it into a sauce at the end. The stems are just as useful as the leaves: chop them finely and let them cook briefly, or use them in marinades and salsas.
Coriander seed is warmer and rounder in flavour, with a lightly nutty note. Briefly toast the seeds in a dry pan and grind them afterwards for extra aroma. It pairs beautifully with cumin, turmeric, ginger, garlic and chilli, and is classic in spice blends and curries. Coriander leaf, by contrast, combines especially well with lime, tomato, avocado, yoghurt, cucumber and mint.
In the herb garden
Coriander grows best in sun to partial shade, in airy soil that does not dry out. The plant bolts quickly in warm weather; sowing regularly in small batches gives you a longer harvest period of young leaves. Harvest the leaves by cutting away the outer stems and leaving the centre intact.
If you want to harvest coriander seed, let a few plants flower and wait until the seed pods begin to turn brown. Cut off the flower heads and let them dry further in a dry, airy place; then rub the seeds loose and store them in an airtight container.
