Coriander was once believed to confer immortality by the Chinese, placing it into love potions and also used as an aphrodisiac. Its use in exotic cuisines has rekindled its popularity in modern day recipes. Coriander was brought to northern Europe by the Romans, who used it along with cumin and vinegar as a preservative for meat. All coriander plants have an aroma that is very pungent. The seed is mildly narcotic and it ripens to its best sweet and spicy flavor after several months.
These plants grow in full sun. They will not only do poorly in shaded areas, they will likely die. Sow the coriander seeds in fall, or in milder climates, even throughout the winter months. Be sure to plant away from fennel, if that is in your garden as well, because fennel will take the life from the coriander, making it a weak plant. It is preferable to plant the coriander near aniseed which will speed the germination and growth of aniseed as a side benefit.
Thin them once they have started to eight inches apart.
They can be grown indoors, but coriander has a very unpleasant scent, so it is generally restricted to outside beds.
You may pick the leaves for use at any time, even when very young. Seeds should be harvested when they are brown but before they drop to the ground. Dry the seeds and store them whole. The leaves may be kept frozen for later use.
Coriander has been cultivated as a culinary and medicinal herb for at least 3,000 years, being mentioned on Egyptian papyri, Sanskrit texts and the Bible.
Seeds are used in curries, tomato chutney as well as apple pies, cakes, marmalade and biscuits. The whole seed added to sauces, soups and vegetable dishes will enhance the taste of these dishes. Seeds are also used in potpourri.
Fresh leaves are best added to sauces and allowing them to simmer for a time before serving the dish.
The stem may be cooked with beans and soups, while the root can be cooked and served as a vegetable with a meal.
The seeds can be used as a digestive tonic or mild sedative by either chewing them or adding them to a hot tea mixture. The oil is used as an additive to some ointments for the treatment of rheumatic joints and muscles. Even when these qualities are not needed, the oil is used many times to add a more appealing flavor to some medicines.
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