Coriandrum sativum Coriander (Umbelliferae)

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Coriandrum sativum
Coriander
(1 Page of 5)

The Coriandrum sativum plant species is found in S. Europe. Naturalized in Britain[17]. It is a member of the Umbelliferae family. Common gardeners may know the plant as Coriander.

Cultivation | Propagation | General Uses
Medicinal | Edible Uses

Latin Name:  Coriandrum sativum
Common Name:  Coriander
Family:  Umbelliferae
Author:  L.

Known Hazards:  The plant can have a narcotic effect if it is eaten in very large quantities[201].

Mature Height:  0.45   Mature Width:  0.25

Habitat:  Waste places and arable land, often by the sides of rivers[4, 9].

Edible Uses: Leaves - raw or cooked. They are used as a flavouring in salads, soups etc[2, 4, 21, 37, 61]. An aromatic flavour[183]. Foetid according to another report[4], whilst another says that the fresh leaves have a strong bedbug-like smell[244].. The leaves should not be eaten in large quantities[132]. The fresh leaves contain about 0.012% oxalic acid and 0.172% calcium[240]. Seed - cooked. It is used as a flavouring in many dishes including cakes, bread and curries, it is also widely used to flavour certain alcoholic liquors[2, 4, 5, 21, 27, 37]. The fresh seed has a disagreeable and nauseous smell, but when dried it becomes fragrant, the longer it is kept the more fragrant it becomes[4, 132]. Plants yield about 1¾ tonnes per acre of seed[4]. The root is powdered and used as a condiment[161]. An essential oil from the seed is used as a food flavouring[21, 46, 61, 105]

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Cultivation | Propagation | General Uses
Medicinal | Edible Uses

The information above has been supplied solely via the hard work and dedication of the team at 'Plants for a Future'.
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