Coriandrum sativum is an herb that leads a double life. In its leafy form, it’s known as cilantro or Chinese parsley. In its seed form, it’s known as coriander. It can be confusing! It’s the same plant, yet its different names reflect two different plant parts and two distinct flavors and uses in various cuisines world-wide.
With the increasing popularity of Mexican food and chains like Chipotle, cilantro may seem like a fairly modern herb. But Coriandrum sativum – both in its seed and leaf forms – has a culinary pedigree going back about eight thousand years. Evidence of its ancient use was discovered in archaeological sites in Israel, while the earliest known written mention of it was found on a four-thousand-year-old tablet in Greece.
The ancient Greeks called the spice koriadnon, meaning “bug.” This was a direct reference to the unpleasant smell of the plant’s leaves and unripe seeds. (http://camstar.co.uk/en/en/products/herbinfo/coriander) Less kindly, I’ve also heard the word “foetid” used to describe the aroma.
The herb, a member of the botanical family Umbelliferae, grows wild in southeast Europe and has been cultivated for thousands of years in India, China, and Egypt, according to “The Complete Book of Herbs and Spices,” by Sarah Garland. This family includes many edible members (carrots, parsley, dill, parsnips, fennel, etc.), and some deadly ones (water hemlock – the most toxic North American plant according to the USDA – and poison hemlock).
These plants prefer a light, dry soil and plenty of sunlight. Seedlings do not transplant well, so it’s best to sow seeds directly into your garden or the container where you wish the plants to grow, as explained in “The Complete Book of Herbs and Spices.” Sow in early spring. Seeds may also be sown in the fall for germinating as soon as winter is over and warmer weather returns.
The leaves may be picked and used from early summer; they do not dry well. Seed heads are ready to be gathered as the seeds change from green to light brown. Hang the seed heads over a cloth in an airy space until they ripen.
A few other facts:* All parts of the plant are edible. The roots are used in Thai cooking.
* Coriander is used in cuisines world-wide, including in spice blends like curry powder, garam masala, and berbere.
* Coriander seed is used in the making of gin as well as many other distilled spirits and herbal liqueurs.
* The seeds may be used whole, crushed or ground in cooking.
* The leaves and tender stems of cilantro are used in curries, sauces, salsas, soups and salads. Cooking deepens the characteristic sharp flavor.
The Herb Society of America has named Coriandrum sativum “Herb of the Year,” and the plant will be featured at the annual Herb Sale in Chester Springs presented by the Society’s Philadelphia Unit. The sale will take place Thursday, May 11, 2017 from 10 a.m. to 1 p.m. (rain or shine) in the meadow at Historic Yellow Springs, 1685 Art School Road, Chester Springs, PA 19425.
Thousands of herbs, dozens of vegetable plants and many rare and unusual scented geraniums and salvias will be offered for sale. In addition a “Made By Members” boutique tent will feature herbal specialties including chutneys, jams, mustards, note cards, essential oil perfumes, baked goods, and a few surprises. A gourmet brunch may be reserved for $15. Reservations should be received by May 4. Brunch will be available beginning at 10:30 am. Checks should be made payable to: HSA Philadelphia Unit, P.O. Box 273, Chester Springs, PA 19425. Please be sure to note which lunch option you wish – details are at https://www.hsaphiladelphia.org/2017-herb-sale
What to Bring: Cash or checks. (Credit and debit cards are not accepted.) Also, a large basket, garden cart, or child’s wagon to tote your purchases.
Note: Some of the information in this article comes from “The Complete Book of Herbs and Spices,” by Sarah Garland. Other information is from the website of the Camstar Herbs, Ltd. as noted.
Pam Baxter is an avid organic vegetable gardener who lives in Kimberton. Direct e-mail to pcbaxter@verizon.net, or send mail to P.O. Box 80, Kimberton, PA 19442. Join the conversation at “Chester County Roots,” a Facebook page for gardeners in the Delaware Valley. Go to Facebook, search for Chester County Roots, and “like” the page. To receive notice of updates, click or hover on “Liked” to set your preferences.
