Coriander/Cilantro
Coriander, or cilantro, is a plant used both as a 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 easily from seed, though keep an eye on garden pests such as snails and slugs, and if you want it 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 once you’ve added coriander.
Technically the plant is cilantro and the seeds are coriander, and in Europe both are called coriander and coriander seed. Whatever you want to call it, it is in my opinion one of the most versatile plants on the planet. The leaves and stalks are used as flavouring and garnish; the seeds are ground, sometimes roasted, and used as a spice. Curries, salads, hummus, dips, breads, vegetables, meat, fish and even dessert — coriander is everywhere, from Argentina to Lebanon, India, Thailand and Poland. The Greek name it comes from, koriandron, refers to the unpleasant smell of the unripe seed — which disappears entirely once it dries, and which may explain why some people are so opposed to coriander.
Its history of medicinal use goes back 5,000 years, to what is now Turkey and Greece, whilst the Egyptians — no slouches when it came to food and medicine — regarded coriander as a sacred herb. It was placed in tombs, and the seeds used to flavour food and drink.
Beyond the kitchen, coriander has been used in traditional medicine for centuries. It is credited with digestive, anti-inflammatory and antibacterial properties, and in systems such as Ayurveda and Traditional Chinese Medicine it is used to aid digestion, settle the stomach and soothe inflammation, usually combined with other herbs and spices.
Personally, I’m all for well-being, good health and fabulous food. Coriander ticks all of those boxes. Fresh vs dried? Fresh is best for the herb, 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!
