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All about herbs: Coriander or Cilantro?
Topics: Herbs
Posted by editor Mon Apr 23, 2007 11:16:38 PDT
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0 responses 0 comments Coriandrum sativum is the mysterious plant that yields the leaves called cilantro, and coriander seeds. These names are often incorrectly used interchangably causing much confusion. The roots, like the other plant parts, are edible and strong in flavor. This plant is irreplaceable in Indian, Asian, Chinese and Mexican cooking and it holds its own with the assertive tang of chile, garlic, onion, and other spices.
This is one of the most utilized herbs in the world and has been cultivated for over 3,000 years. The word coriander is derived from koris; the Greek word for bedbug. The plant is said to emit the same unpleasant odor as these pests. Once the seeds are set, the herb's scent becomes more pleasantly citrus. In Biblical Palestine the dried coriander seeds were chewed for bad breath, and they are used in some breath freshners today. Early European monks used the seeds to flavor liqueurs.
Coriandrum sativum is an annual in Tehachapi that grows to about three feet tall and a foot wide, and is happy with partial sun and well-drained soil. The foliage is fern like with a profusion of small, light colored, mauve flowers that ripen into coriander seeds.

The heat of summer causes it to grow quickly and set seed, but choosing “slow bolt” cultivars such as Santo and Jantar will extend the growing season. It is mostly grown from seed because it has a taproot that makes it difficult to transplant. Sow some seeds every few weeks throughout the growing period, if it does not reseed itself, and you will have enough plants to provide for all your needs.

It is recommended in “companion planting” to repel aphids and carrot rust flies and it supports the germination of anise. It is not a good neighbor for fennel. An infusion of the dried seeds and water may be used to reduce spider mites. Bees and other pollinators are attracted by the profuse bundles of showy flowers.

Allow the seeds to become dry and brown on the plant, then store them in an airtight container in a dark, cool closet. A light toasting in a greaseless pan will strengthen coriander's citrus flavor. It can be ground and used in soups, salad dressings, salads, breads, and marinades and its pungency partners well with strong flavored ingredients.

The leaves are a tasty cross between anise, sage and citrus. Cilantro adds a bold fragrant flavor to salads, beans, tomatoes, stews, rice, salsa and guacamole. It is best used fresh and added just before serving. Wash the cilantro and put it stem tips down in a glass with a little water or use an “herb keeper”(photo). Store it in the refrigerator changing the water every couple of days, and discarding leaves as they wilt or discolor. Fresh leaves can be chopped and frozen in ice cube trays with a bit of water.  

The root of this plant tastes like the leaves with an intense, nutty overtone. It is an important ingredient in Thai cooking where it is minced and added to salads, curries and relishes. It can be used in combination with its plant mates in many recipes and like the leaves can be frozen.    

Medicinally, the seeds and leaves are said to relieve gas and indigestion. Some herbalists suggest that eating a tablespoon of fresh cilantro will relieve such symptoms while others say a tea made from coriander will do the trick.

To dry the blooms and leaves for ornamental use place them between the pages of an old telephone book or other weighted and layered paper. These dried sprigs can be used to decorate candles, wrapping paper and cards. Fresh cuttings are a lovely, delicate addition to live flower bouquets. The seeds are also used, for their aromatic qualities, in potpourris and simmering spices.

With coriandrum sativum we can utilize “three herbs in one” but let us remember the names, differences and niches they fill. This sassy plant will enhance your garden with its variety of uses, scents and tastes.

Contact me at herbbasket.net or tehachapinews.com with your comments and questions. Enjoy an herbalicious month!

Recipes
Peach salsa
Two cups of peeled, diced peaches
One medium chili, green, or sweet pepper diced
One tablespoon of fresh lime or lemon juice
Two tablespoons of sugar
One tablespoon of ground coriander seed  
One quarter of a cup of cilantro leaves
Combine all the ingredients, except cilantro in a bowl for one hour. Add cilantro. Tasty with chicken, turkey and pork.

Digestive TeaInfusion
Pour one cup of boiling water over one teaspoon of crushed coriander seeds. Cover and steep for ten minutes. Drink to promote digestion (once or twice a day as needed).
Breads
Add one teaspoon of dried, crushed coriander seed to your favorite recipe for banana, pumpkin, or zucchini bread.     

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