Coriander
Coriandrum sativum

Family: Apiaceae

What it is like

An annual herb up to 70 cm high. It spreads to 50 cm across. It has a fleshy taproot. The stem is erect and finely grooved. The leaves are compound, and divided along their length. The lower leaves have lobes, while the upper leaves are finely divided. The leaves are bright green, and glossy. Flowers are pink to white. They occur in flat arrangements, with stalks coming from the same point. The plant has an unpleasant smell until the fruit ripens. The fruit are pale brown. The fruit have lines along them. Some lines are wavy and some are straight.

There are 2 Coriandrum species.

Where it is found

A Mediterranean plant. Sometimes it does not set seed in the lowland tropics. It grows up to about 2200 m altitude in the tropics. It prefers light to medium, well-drained soils. It suits an open sunny position. It is drought and frost tender. In Nepal it grows to 3000 m altitude. It can grow in arid places. It suits hardiness zones 6-9.

Countries/locations it is found in

Afghanistan, Africa, Algeria, Amazon, Argentina, Asia, Australia, Azores, Balkans, Bangladesh, Belarus, Belgium, Bhutan, Brazil, Britain, Bulgaria, Cambodia, Cameroon, Canada, Canary Islands, Cape Verde, Caribbean, Caucasus, Central America, Central Asia, Chad, Chile, China, Colombia, Cook Islands, Costa Rica, Crete, Cuba, Cyprus, Czech Republic, Denmark, Dominican Republic, East Africa, East Timor, Ecuador, Egypt, El Salvador, Eritrea, Ethiopia, Europe, Fiji, Finland, France, Georgia, Germany, Greece, Guatemala, Guyana, Haiti, Hawaii, Himalayas, Holland, Hungary, India, Indochina, Indonesia, Iran, Iraq, Israel, Italy, Japan, Jordan, Kazakhstan, Kenya, Korea, Kuwait, Laos, Libya, Macedonia, Madagascar, Malawi, Malaysia, Mali, Malta, Mauritius, Mediterranean, Mexico, Middle East, Mongolia, Morocco, Mozambique, Myanmar, Nauru, Nepal, Netherlands, New Zealand, Nicaragua, Norfolk Is., North Africa, North America, Northeastern India, Norway, Pacific, Pakistan, Palestine, Papua New Guinea, Paraguay, Peru, Philippines, Poland, Portugal, Puerto Rico, Romania, Russia, Saudi Arabia, SE Asia, Serbia, Siberia, Sikkim, Sinai, Slovenia, Somalia, South Africa, Southern Africa, South America, Spain, Sri Lanka, Sudan, Sweden, Switzerland, Syria, Taiwan, Tajikistan, Tanzania, Tasmania, Thailand, Timor-Leste, Trinidad-Tobago, Turkey (country/location of origin), Türkiye, Turkmenistan,Tuvalu, Uganda, Ukraine, USA, Uzbekistan, Vanuatu, Vietnam, West Africa, West Indies, Yemen, Yugoslavia, Zambia, Zimbabwe

How it is used for food

The dried fruit are used in curry and flavourings. The seeds are boiled and used as a drink. The young plants and leaves are used in soups, sauces and as flavourings. The root is also crushed and used as a seasoning.

It is a commercially cultivated vegetable. One of the world's most commonly used herbs and spices.

Edible parts

Leaves, seeds, herb, spice, roots, vegetable, flowers

How it is grown

Plants are grown from seed. They are planted where they are to grow.

Plants mature after about 3 months. It is important to dry the fruit before use, to get rid of an unpleasant smell.

Its other names

Local names

As otu, Bakhor, Chinese parsley, Cilandre, Cilantro, Coentro-salsa, Culantro regional, Danya, Daun ketumbar, Dhane, Dhania, Dhaniya, Dhanna, Dhonia, Gijnij, Gosangn, Gosu, Hap kom, Hariyo dhaniya, Hu-sui, Ketumbar, Kindzi, Kinzi, Kisnis, Kizbara, Koliana, Kolyandro, Konphir, Kothamalli, Kothambri, Kothimber, Kothomalli, Kothumpalari, Kotimiliha, Kottamalli, Koyendoro, Kustumburi, Kuzbarah, Kuzbarem, Masala, Mexican parsley, Mirmindu, Nannamazee, Nannambin, Nannan, Ngo, Pak chee, Pak chi, Parrimse, Phat-kyi, Pimenta tahan, Ta-ner-hgaw, Uen sai, Yuen sai, Yumurca, Yumurcak

Synonyms

Selinum coriandrum E. H. L. Krause; Coriandrum majus Gouan; and others