HISTORY
Coriander is probably one of the first herbs to be used by mankind, perhaps going back as far back as 5000 BC. It is mentioned in early Sanskrit writings dating from about 1500 BC. The herb is recorded in the Han Dynasty in China (202BC-AD 9). The Romans spread it throughout Europe, and it was one of the first spices to arrive in America. It was once used as a medicinal, but today the herb is mostly used in cooking.
DESCRIPTION
Has finely cut leaves and , resembling parsley somewhat. Tiny flowers are either white or pink, in umbels, blooming in spring to late summer. Produces small round seeds. The seeds are aromatic with a nutmeg/citrus flavor. Plant height is 1-3 feet. The plant will attract pollinators to the garden such as bees.
GROWING AND HARVESTING
This herb is cultivated around the world. It can be easily grown from seed or obtained as plants in most garden centers that carry herbs. The trick is to try to grow it during the cooler months, because it will bolt (go to seed) if it is too hot. There is a "slow bolting" variety sold as seeds, but I have not had any better luck with this. It seems to bolt just as fast for me. This is one herb that should be sprouted every few weeks or so to ensure a continual harvest. Average harvest time is 45 days. Leaves can be used fresh for the best taste, but they can be dried and stored also. Harvest seeds at the end of summer when they are tan/brown color; let dry and place in a sealed container.
USES
The leaves are used in salsas, many Mexican dishes, used in Chinese, Indian, Egyptian, and Mediterranean cooking, casseroles, soups, stir fry cooking, salads, and stuffings. Dried, powdered seeds are used in sweet breads, cakes, cookies, baked fruit, candies, cheeses, meats, sausage, and pickles.
Helen Chen, author of 'Chinese Home Cooking' says she loves it and likes use it as a garnish for cold meats, soups, and steamed seafood (as well as in her recipes-- see below).
RECIPE:
Curry Chicken (from Helen Chen's 'Chinese Home Cooking'
Ingredients: 2 tablespoons curry powder; 1 tablespoon chili powder; 2 cups chicken broth; 2 tablespoons flour; 3 tablespoons canola, corn or peanut oil; 1 large onion, chopped (about 2 cups); 1-1 1/4 lbs. slinless boneless chicken breast, cut into 1 1/2 inch chunks; 1 teaspoon salt; 1/3 to 1 cup cilantro leaves; chutney (purchase or get recipe)
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