Italian Herb Garden: Corriander Seeds Brings Out the Flavor

Corriander seeds can be used for both medicinal and culinary purposes. Commercially, Corriander seeds are used mainly in Chinese and Indian medicine. The leaves are often chewed to alleviate nausea and vomiting as well as to cleanse the digestive tract. It has been proven that Indian drinking water can aid in colon cleansing, which explains why Corriander is often sold with a bottle of this liquid included. When ingested, Corriander appears to act like a laxative and pushes the bowels to move faster and less clumsily.

Corriander seeds - also known as Indian Parsley - are a tall perennial herb. It's also popular as Chinese parsley or mania. All parts of the herb are edible, although the seeds and the fresh foliage are most often used in cooking. The seeds are rich in calcium, iron, manganese and vitamin A. Common cooking methods include frying, boiling or grilling.

Corriander is best harvested when the young shoots have grown to about 12 inches tall. The seeds, however, will remain in the ground for longer if they are harvested before the flower heads have flowered. The seeds can then be stored for later use, such as freezing or curing.

Corriander is a common ingredient in herbal remedies for diabetes, arthritis and other illnesses. It has also been used to help diabetics control their blood sugar by reducing inflammation. Corriander may also be used to treat menstrual pains and cramps.

Corriander, like many other herbs, can be grown as a vegetable. It's easier to grow in sunny, well-drained soil. However, it doesn't do well in drought-tolerant environments, so don't plant it outdoors if you live in a country with seasonal climate. Corriander can survive almost any pest attack, although it does better in an area with lower bug frequency.

Corriander leaves can be tossed into salads or mixed in with stir fries. The herb is a mild, pleasant herb with a distinct flavor. It goes well with many different cuisines - from spicy to sweet to sour. Corriander seeds can be thrown into chili or added to stir-fry for a tangy twist on a normal meal.

Corriander has been used traditionally in Italy for many years. This is probably where it got its name - Corri, meaning heart in Italian, refers to the seeds. The herb is used heavily in the South American and African cuisines to add flavor and color to foods. Today, it's often used as a spice or as a seasoning in Italian cooking, but it's versatile enough to be added to a wide variety of dishes.

Corriander seeds add a unique flavor to soups, stews, casseroles and salads. Corriander leaves can be chopped finely and sprinkled over food or eaten whole. Corriander has a pungent herbal flavor. It's often included in Italian cooking because of its distinctive flavor and fragrance.

Corriander seeds are very hearty. Cooking with them is a satisfying experience. They hold up well to the test of time and are easily prepared. You can add corriander seeds to your salads, stews, soups and Cioppino (traditional Italian bread) for a zesty kick. Corriander also adds a touch of Mediterranean flair to your cooking. The herb lends itself to herb salads, grilled vegetable dishes and wraps.

Corriander is one of the few herbs that has a multitude of uses. Corriander can be used fresh or preserved. Corrianders seeds should be stored in an airtight container in a cool, dry place - they won't survive the heat.

Corriander is easily sprouted. Once the herb has sprouted, the seeds can be used immediately. They'll have a strong flavor when they're ready. If you enjoy cooking with the aroma of this herb, it's an easy way to add that fresh, herb-driven twist to your cooking.

Fresh coriander seeds should be added to salads, soups and casseroles the day after they are sprouted. When cooking with them, ensure that you use scissors to cut the seeds out of the plant. Coriander isn't a seed you want to waste. It offers a touch of Italy, and a lot of flavor. Cooking with it once or twice a year will guarantee that your kitchen garden never gets dull!