Coriander Spices, Seeds, Cultivation and Medicanal Use

A native of southern Europe and the Middle East, coriander was a popular herb in England up until Tudor times. Early European settlers in America included seed among the beloved items they took to the New World, as did Spaniards into Mexico.

Coriander has been cultivated for over 3,000 years. Seeds have been found in tombs from the 21st Egyptian Dynasty (1085-945 BC). The herb is mentioned in the Old Testament- 'when the children of Israel were returning to their homeland from slavery in Egypt, they ate manna in the wilderness and the manna was as coriander seeds' - and it is still one of the traditional bitter herbs to be eaten at the Passover when the Jewish people remember that great journey.

Coriander was brought to Northern Europe by the Romans who, combining it with cumin and vinegar, rubbed it into meat as a preservative. The Chinese once believed it bestowed immortality and in the middle ages it was put in love potions as an aphrodisiac. Its name is said to be derived from 'koris', Greek for 'bedbug', since the plant smells strongly of the insect.

Species

Coriandrum sativum

Coriander

Tender annual. Ht 60cm (24in). White flowers in the summer. The first and lower leaves are broad and scalloped, with a strong, strange scent. The upper leaves are finely cut and have a different and yet more pungent smell. The whole plant is edible. This variety is good for leaf production.

Coriandrum sativum 'Cilantro'

Tender annual. Ht 60cm (24in). Much as C. sativum; whitish flowers in summer; also suitable for leaf production.

Coriandrum sativum 'Morocco'

Tender annual. Ht 70cm (28ins). Flowers white with a slight pink tinge in summer. This variety is best for seed production.

Cultivation

Propagation

Coriander is grown from seed. Thinly sow its large seed directly into the soil in shallow drills. Lightly cover with fine soil or compost, and water in. Look for results after a period of between 5 and 10 days. Seed sowing may be carried out as often as required between early spring (under glass), and late autumn. When large enough to handle, thin out the seedlings to leave room for growth.

Sowing into seed trays is not recommended because coriander plants do not transplant well once the tap root is established. If they get upset they bolt straight into flower, missing out the leaf production stage.

If a harvest of fresh leaves is required, space the plants 5cm (2in) apart; if of seed, 23cm (9in) apart.

Pests and Diseases

Being a highly aromatic plant coriander is usually free from pests. In exceptional circumstances it is attacked by green fly. If so, do not be tempted to pressure hose the pests off, which will destroy the leaves. Either wash off gently under the tap, and shake the plant gently to remove excess water on the leaves, or use a liquid horticultural soap.

Maintenance

Spring: Sow seeds.

Summer: Sow seeds, cut leaves.

Autumn: Cut seed heads. Sow autumn crop in mild climates. Dig up old plants.

Winter: Once the seed heads have been collected, the plant should be pulled up.

Garden Cultivation

Coriander grows best in a light, well-drained soil, a sunny position and a dry atmosphere. In fact it is difficult to grow in damp or humid areas and needs a good dry summer at the very least if a reasonable crop is to be obtained.

Plant out in cool climates when there is no threat of frost, making sure the final position is nowhere near fennel, which seems to suffer in its presence.

When the plant reaches maturity and the seed set and begin to ripen, the plant tends to loll about on its weak stem and needs staking. On ripening, the seeds develop a delightful orangey scent, and are used widely as a spice and a condiment. For this reason alone, and because the flavor of home-grown seeds is markedly superior to those raised commercially, coriander deserves a place in the garden. If you live in a mild, frost free climate, sow in the autumn for an over winter crop; but make sure the plants are in full sunlight.

Harvest

Pick young leaves any time. They should be 10cm (4in) in height and bright green.

Watch seed heads carefully, as they ripen suddenly and will fall without warning. Cut the flower stems as the seed smell starts to become pleasant. Cover bunches of about 6 heads together in a paper bag. Tie the top of the bag and hang it upside down in a dry, warm, airy place. Leave for roughly 10 days. The seeds should come away from the husk quite easily and be stored in an airtight container. Coriander seeds keep their flavor well.

Container growing

Coriander can be grown in containers inside with diligence or outside on the windowsill or patio, but for a confined space inside it is not the best choice. Until the seeds ripen the whole plant has an unpleasant smell. Also, being an annual it has a short season. The only successful way to maintain it in a pot is to keep picking the mature leaves. However, if you do decide to grow coriander in a container ensure good drainage with plenty of chippings or broken pot pieces; use a bark, peat compost; and do not over-water in the evening. Like many herbs, coriander does not like wet feet.

Medicinal

Coriander is good for the digestive system, reducing flatulence, stimulating the appetite and aiding the secretion of gastric juices.

It is also used to prevent gripe caused by other medication such as senna or rhubarb.

Bruised seed can be applied externally as a poultice to relieve painful joints and rheumatism.

Culinary

The leaves and ripe seeds have two distinct flavors. The seeds are warmly aromatic; the leaves have an earthy pungency.

Coriander seeds are used regularly in Garam Masala (a mixture of spices) and in curries. Use ground seed in tomato chutney, ratatouille, frankfurters, curries, also in apple pies, cakes, biscuits and marmalade. Add whole seeds to soups, sauces and vegetable dishes.

Add fresh lower leaves to curries, stews, salads, sauces and as a garnish. Delicious in salads, vegetables and poultry dishes. A bunch of coriander leaves with a vinaigrette dressing goes particularly well with hard boiled eggs.

Mushrooms and Coriander

Serves 2

• 500g (1 lb) button mushrooms
• 2 tablespoons cooking oil
• 2 teaspoons coriander seeds
• 1 clove garlic
• 2 tablespoons tomato puree
• 300 ml (½ pint) dry white wine
• Salt and pepper
• Coriander leaf for garnish

Wipe mushrooms and slice in half. Put the oil, wine, coriander seeds and garlic in a large saucepan. Bring to the boil and cover and simmer for 5 minutes. Add the mushrooms and tomato puree. Cook for 5 minutes, by which time the vegetables should be tender. Remove the mushrooms and put in a serving dish. Boil the liquid again for 5 minutes and reduce it by half. Pour over the mushrooms. When cool, sprinkle with some chopped coriander leaf.