Coriander has many uses and is considered one of the oldest medicinal plants in the world. We provide tips on choosing and using the herb.

Coriander not only has a fabulous aroma, the flower also enhances your bed visually

Coriander is a well-known and widely used herb all over the world. We introduce you to the best types of coriander and give tips on how to use them.

Coriander: origin and properties

Coriander (Coriandrum sativum) belongs to the umbelliferae family (Apiaceae) and is therefore closely related to aniseed (Pimpinella anisum) , parsley (Petroselinum crispum) and caraway (Carum carvi). It is also known as Asian parsley. Due to the unpleasant smell of the fresh, not yet dried seeds, which is reminiscent of the secretion of bugs, coriander is also known as bug herb. The real coriander has been used as a spice and medicinal plant for thousands of years. The feathered herb is mentioned in ancient Sanskrit traditions and also in early Bible texts. In the course of excavations, coriander seeds were already found in Tutankhamun's tomb. The annual herb is believed to have its origins in the Mediterranean region.

Coriander is an annual, not frost hardy, up to 70 cm high and strongly branched plant with pinnate foliage similar to flat leaf parsley. The umbeled, white to pale pink flowers of the coriander appear from June to August - they have significantly larger petals on the outside than in the center of the umbel. The flowers attract numerous insects. After pollination, peppercorn-sized, hemispherical, light brown fruits form. From September, the coriander fruits can be harvested and dried as a spice.

The outer petals of coriander are enlarged and colored white or pink

What is the difference between coriander and parsley? Parsley and coriander are closely related. The biggest difference between coriander and parsley is the taste, with coriander having a much stronger, earthy-cumin-like pungent aroma with orange-like nuancesowns.

The most aromatic types and varieties of coriander

The genus of coriander Coriandrum includes a total of only three species, with only real coriander being grown commercially. Some cilantro cultivars have been specifically bred with a focus on flavor or seed size:

  • 'Indian Coriander': Annual coriander up to 70 cm with elongated seeds and a sweeter aroma than many other varieties. Important ingredient for the garam masala spice mixture.
  • 'Jantar': Nutty-tasting coriander with very shiny leaves and quite small, but extremely aromatic seeds. Both the foliage and fresh and dried seeds can be used.
  • 'Thüringer': Old, traditional German variety with good seed formation. The plants reach a height of about 40 cm.

In addition to dried or ground fruits, coriander can also be used in the kitchen. While the seeds taste spicy and woody, the coriander leaves have a strong, earthy-spicy aroma. There are now varieties on the market that have been bred specifically for their suitability as leaf coriander.

  • 'Caribe': Coriander with a particularly high leaf yield and a growth height of 40 to 60 cm.
  • 'Confetti': Coriander has finely divided, dill-like foliage and a sweeter flavor than many other cultivars.
  • 'Dwarf Lemon': Compact growing coriander variety up to 30 cm with a lemony aroma.
  • 'Marino': Coriander with vigorous leaf growth and a spicy taste.
Vietnamese coriander is a perennial alternative to coriander

Mexican coriander (eryngium foetidum) is also known as long coriander and also belongs to the umbelliferae family, but to a different one Genus than the real coriander. The elongated, toothed leaves on the plants, which are up to 30 cm high, have a strong coriander aroma. Vietnamese coriander (Persicaria odorata) has a similar scent and taste, but belongs to the knotweed family (Polygonaceae) and is therefore not related to real coriander. However, the Vietnamese coriander has a clear advantage over the bugweed: It is perennial and more robust to cool temperatures, but should be kept indoors over the winter.

Once you have decided on a suitable variety, you will find important tips for planting coriander in our special article.

How does coriander taste?

With the maturity and theDrying the coriander seeds after harvesting develops the characteristic spicy-earthy, cumin-like aroma with a light note of orange peel. The leaves of the coriander, which can also be used as a spice, have a rather spicy-hot peppery to bitter taste. Opinions are divided on the palatability of cilantro leaves: For some, cilantro green tastes soapy and unpleasant, which is probably genetic.

Is cilantro he althy?

Coriander is a he althy herb that also stimulates digestion. The many essential oils it contains, such as coriandrol, geraniol and myrcene, can have an antibacterial effect. Coriander greens contain numerous vitamins as well as iron and higher amounts of potassium.

Coriander has a long tradition in the kitchen and as a medicinal plant

Uses of Coriander

Coriander can be used in many different ways because all parts of the plant are edible. In Thailand, even the roots are used in various dishes. Coriander is harvested in summer, first for the leaves and flowers and then for the seeds in autumn. In our special article you will find detailed instructions on how to harvest and preserve coriander.

Use coriander seeds

The essential oils for the taste of the coriander seeds are partially formed only when the seeds dry. That is why post-harvest drying is extremely important for a full aroma. Ground coriander seeds are used, for example, in Frankfurter sausages, cheese or baked goods as well as spice mixtures for gingerbread, curries or spirits such as Karmelitergeist.

Coriander has been used as a medicinal plant since time immemorial for loss of appetite, colds, joint pain and migraines. For flatulence and other gastrointestinal complaints, the seeds are crushed and infused hot as coriander tea, whereby the beneficial effect of coriander for indigestion and to relieve cramps is less than that of fennel (Foeniculum vulgare) and cumin. The real coriander is also known as a dizzy seed, since the seeds can trigger intoxication when consumed excessively. In addition, the oil extracted from the seeds is used as a fragrance in the perfume industry.

Use green coriander

Coriander leaves are used fresh in many Indian, Asian and South American dishes. In a traditional Spanish garlic sauce, mojo verde, the coriander leaves provide the green color.

The coriander leaves should be used as fresh as possible, as they only keep for a few days

Coriander Blossoms

In addition to the leaves and fruits, the flowers of the coriander are also edible and also have the typical aroma of the herb. They can also be used as a tasty decoration.

Substitute for coriander

Coriander can be substituted with a mixture of milder tasting parsley, tarragon (Artemisia dracunculus) and cumin if the flavor is not good tolerated.

In order to get a good yield of coriander greens or the aromatic seeds, care should be taken that the coriander is optimally cared for.

Category:

Herbs