Corriander seeds are part of a family of herbs called the oregano family. They are members of the same family as mint, thyme, tarragon, and sage. Corriander is a perennial herb, belonging to the family Labiatae of theorets. It's also called Chinese parsley, dhani or cilantro. The fleshy green leaves are edible, although the green seeds and the leaves are the most often used components in culinary recipes.
Corriander seeds contain a volatile oil that is used for cooking. The seeds have a foul smell and when cracked open are unpleasant tasting. These seeds have been used both historically and today in Chinese cooking. Corrianders have an aromatic flavor and may be used either fresh or preserved in salt or vinegar. It has been reported that the spice lemongrass contains a large amount of Corriander seeds.
Corriander seed can be dried for use as a spice. Fresh seed may be used in soups, stews and chili. Corriander seed may be purchased online in herb shops or dried whole. Corriander seeds may be stored in a container or placed in the refrigerator for up to a week. When used as a spice it may leave a bitter taste or develop a bitter odor. However, in cooked form it is an extremely pungent herb that produces a warm and intense flavor that is quite tasty.
Corriander juice may be used as a digestive aid. Corrianders seeds can be used separately or mixed with other herbs for maximum effect. Coriander juice tastes best when it is consumed with a small amount of honey. Another way to consume corriander is by taking a decoction.
Corriander is a Latin name meaning "bone herb". It grows wild across much of India and southeast Asia. It is a perennial herb and is hardy. It prefers a cool climate. In India, it is used as an ayurvedic remedy and is called curry.
Corriander seeds can be sown in a garden and then used as herb seeds in growing plants like lemongrass, mint and basil. The sprouts will likely germinate in about twelve to fourteen days. After the sprouts come up, they should be harvested and dried. You can then make tea from the leaves.
Because coriander's aromatic properties draw insects like bees and wasps, it should not be planted around plants that tend to attract these pests. This herb may attract birds if it is planted near birdhouses. Birds will chew on the herb seeds when they need a source of food.
Once the seeds dry, they can be used as a spice in cooking or added to recipes. Corriander is also used in making Indian curries and also makes a wonderful addition to pickles. You may store chopped stems in baskets and use them to flavor soups, stews and sauces. The leaves can be tossed into salads. Because of its pungent taste, this herb should not be consumed raw.
Corrianders should be grown in rich soil with lots of sun. They do best in full sun but can tolerate shaded areas as well. Because the leaves get very hot, you should protect them from the sun. Corriander can be used in your indoor herb garden as long as you protect them from harsh weather conditions. They also do not like being crowded.
Corriander seeds should be sown in deep seed trays at approximately three to six inches deep. Use good soil that has been soaked for about an hour before planting. As the seeds are so small, they are unlikely to germinate on their own. In fact, it may take up to a year to get them to take up adequate moisture to germinate. However, if you live in a cold climate, you will have better luck sowing them when the soil is warm.
When harvesting your crop, make sure you pick them carefully and harvest only a few leaves at a time. Otherwise, the seed may wither on the vine until it dies. Do not pick the seeds until the herb begins to die back. You may choose to leave the seeds on the vine to dry and then pick the leaves. The best way to harvest your herbs is by hand. However, if the weather is too cold, you can hang the herbs upside down from a hook in your porch.
As the herb matures, you may want to add corriander to your cooking diet. For example, you can steam coriander-flavored soups, stews, and salads. They can be used in place of oregano and other spices for fish, chicken, sausage, and shellfish dishes. They taste great in coffee, tea, and hot chocolate too!