Coriander/Cilantro
Coriander or Cilantro is a plant used both as an herb and a spice. The entire plant is edible as are the seeds, which are categorically a spice.
The plant itself is an annual, meaning it will usually only produce for one season. It grows relatively easy from seed, though keep an eye on garden pests such as snails or slugs, and if you want the plant to reseed, let some of the stalks flower. It’s pretty basic!
What is not basic, is the level your dish will be elevated to after you’ve added Coriander.
Technically, the plant itself is called Cilantro and the seeds are called Coriander, for some reason, and in Europe both the plant and the seeds are referred to as Coriander and Coriander Seed. Whatever you want to call it, Coriander/ Cilantro is, in my opinion, one of the most versatile plants on the planet. The leaves and stalks are used as flavouring and garnish, and the seeds are ground, sometimes roasted and used as a spice -From curries, salads, hummus, dips, breads, vegetables, meat, fish and even dessert, Coriander is everywhere- From Argentina to Lebanon, India, Thailand to Poland.
Not only is this a fantastic plant for culinary uses, but it’s history of medicinal use dates back 5000 years, to what is now ancient Turkey and Greece, whilst the Egyptians, known for their culinary and medicinal advancements, regarded coriander as a sacred herb. It was often placed in tombs, and the seeds were used as flavouring agents in food and beverages.
Beyond its culinary applications, coriander also possesses medicinal properties. It has been used in traditional medicine for centuries to address various ailments. The herb is believed to have digestive, anti-inflammatory, and antibacterial properties, making it a valuable ingredient in herbal remedies.
In traditional medicine systems like Ayurveda and Traditional Chinese Medicine (TCM), coriander is used to promote digestion, alleviate stomach ailments, and soothe inflammation. It is often combined with other herbs and spices to create herbal formulations aimed at restoring balance and well-being. [1]
Personally, I’m all for well-being, good health and fabulous food. Coriander/Cilantro ticks all of those boxes. Fresh vs Dried? Fresh is best when it comes to the herb use of the plant, but if you can’t be bothered roasting and grinding seeds, keep a jar of Coriander Seed and Dried Coriander in your herb and spice cupboard. Enjoy!
