Coriander (Coriandrum sativum) is annual in the Apiaceae, or parsley family, native to Asia, Africa, Europe and the Mediterranean region. It has many edible parts, including its lacy green, fragrant leaves, known as Cilantro, and the ripe fruit or seeds we call Coriander. Once dried, the golden brown seeds have a distinctive zesty citrus flavor with a hint of mint or sage on the palate. Coriander has been in use since the earliest days of civilization. It has shown up in ancient Indian texts and there is evidence of it being used in China for thousands of years as a digestive medicine. Hippocrates, the great ancient Grecian physician, was a known advocate for the medicinal value of Coriander and recommended it widely, increasing its popularity. Coriander followed the Romans as they expanded their empire and it has proliferated ever since.

Coriander is a prevalent flavor in cuisines across the globe from India and South East Asia to Scandinavia and Latin America. It is one of the essentials in many popular spice mixtures like garam masala, indian curries and berbere. In Ayurvedic practice, Coriander is considered a cooling herb and soothing to digestion. Rich in volatile oils and antioxidants, Coriander may help support many aspects of good health including digestion and gut bacteria, healthy blood sugar levels and strong heart and brain health. Coriander seeds can be ground or added to cotton tea bags for culinary use or decocted and steeped for lively spice tea.

Common names: Chinese or Mexican Parsley, Dhania, Cilantro