Coriander/Chinese Parsley
Long stem with tender, light green leaves. Very aromatic. Harvest when 8 ~ 10
inches tall. Best growth from 65 ~ 77 F (17 ~ 25 C).
Coriander (Coriandrum sativum), also commonly called cilantro in North America,
is an annual herb in the family Apiaceae.
Coriander is native to southwestern Asia west to north Africa. It is a soft,
hairless, foetid plant growing to 50 cm tall. The leaves are variable in shape,
broadly lobed at the base of the plant, and slender and feathery higher on the
flowering stems. The flowers are borne in small umbels, white or very pale pink,
asymmetrical, with the petals pointing away from the centre of the umbel longer
(5-6 mm) than those pointing to the middle of the umbel (only 1-3 mm long). The
fruit is a globular dry schizocarp 3-5 mm diameter.
The name coriander derives from Latin coriandrum, which was first noted by
Pliny. The Latin word derives in turn from Greek corys, a bedbug, plus -ander,
"resembling", and refers to the supposed similarity of the scent of the crushed
leaves to the distinctive odour of bedbugs (largely forgotten in this age of
insecticides).
When buying fresh coriander, try to avoid the little plastic containers you find
in supermarkets: it’s a very pricey way of buying herbs. If you’re lucky your
supermarket will also sell it in large bunches (my local Sainsbury’s does on
occasion), usually for little more than the poxy plastic jobs. This is the stuff
to get, as it’s much better value and an altogether more flavoursome product.
The tender stalks of coriander have the same flavour as that of the leaves. They
can therefore by finely chopped and used as well.
Bunched coriander can be frozen if they are to be used for flavouring a dish.
Simply wrap them in foil before placing in the freezer.
Coriander is one of the most useful herbs you can grow. I use the leaves and
roots for flavouring curries, stir fries and other hot dishes. The leaves are
also chopped and put in salads. The seeds can be collected and dried for use as
a spice.
I laugh internally when I see a coriander plant in a small pot in the garden
centre. There's no need to pay the high prices asked for one plant, when you can
grow tons of the stuff (fresh organic stuff too) for a pittance by sowing your
own seed.
Some time ago, I was walking to my compost heap to discard the remaining
contents of a packet of coriander seeds from my kitchen. The use by date had
expired. As I walked past a bare patch of veggie garden, I decided to empty the
packet there instead. All I did was make a shallow furrow with my finger and
sprinkle the seeds along it. I then backfilled and gave it a sprinkle with the
hose. Several months later we were still eating fresh coriander from the mass of
plants that sprung up in that patch. And that's exactly how I'll grow coriander from now on. I used to carefully
place the seeds about 10cm apart. Not any more.
Coriander has only one drawback. It's sensitive and temperamental, and seems to
go to seed with the slightest hint of neglect. Keep the soil damp and try not to
disturb the roots with cultivation. Extreme temperatures seem to push coriander
to seed.
As I've explained above, coriander can be sown in winter but most books I've
read recommend that you sow seed in any other season bar winter. Still, as with
most things to do with gardening, why not experiment. If you can get seeds to
germinate in winter, then potentially you can have fresh coriander from your
backyard all year round. |
