coriander, cilantro
September 22nd 2009 23:52
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Herb
Coriandrum sativum
Coriander is an annual native to southern Europe and western Asia. Grows to 50cm, with finely cut upper leaves, small white or pink flowers and rounded seeds in beige seed coats.
This herb is now grown throughout the world for its spicey aromatic seeds, used in curry powder and other spice mixtures, ground seed used in cakes, cookies and making chutney, one or two crushed seeds adds flovour to hot coffee and whole seeds added to vegetables gives extra flavour.
In late summer when seeds have turned a light greyish brown, cut down the plant and leave in a dry airy place for 2 to 3 days then shake out seeds and store in air tight jars.
This plant has been used for well over 2000 years and is said to freshen breath, aid digestion and was used as a treatment for measles in 6th century china. It is said the plant has an unpleasant smell till the seeds ripen so its best not grown in confined places. I haven't noticed this with my plants though.
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