Coriander is Best use in Home Remedies. Coriander is probably native to the Middle East and southern Europe, but has also been known in Asia and the Orient for millennia. It is found wild in Egypt and the Sudan, and sometimes in English fields. It is referred to in the Bible in the books of Exodus and Numbers, where the colour of ‘manna’ is compared to coriander.
The seed is now produced in Russia, India, South America, North Africa — especially Morocco – and in Holland. It was introduced to Britain by the Romans, who used it in cookery and medicine, and was widely used in English cookery until the Renaissance, when the new exotic spices appeared. Among ancient doctors, coriander was known to Hippocratic, and to Pliny who called it coriandrum for its ‘buggy’ smell, coris being a bug; or perhaps because the young seed resembles Cimex lectularius, the European bed-bug.
Coriander is the seed of a small plant. The seeds are almost spherical, one end being slightly pointed, the other slightly flattened. There are many longitudinal ridges. The length of the seed is 3 – 5 mm (1/8” – 3/16”) and the colour, when dried, is usually brown, but may be green or off white. The seed is generally sold dried and in this state is apt to split into halves to reveal two partially hollow hemispheres and occasionally some internal powdery matter. Coriander is available both whole and ground. The fresh leaves of the plant are called cilantro and are used as an herb.
Bouquet: Seeds are sweet and aromatic when ripe. Unripe seeds are said to have an offensive smell. The leaves have a distinctive fragrance.
Flavour: The seeds are warm, mild and sweetish. There is a citrus undertone similar to orange peel. The leaves combine well with many pungent dishes from India, Mexico and the Middle East.
Coriander, also known as cilantro, Chinese parsley or dhania, is an annual herb in the family Apiaceae. Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia.
Scientific name: Coriandrum sativum
Some Home Remedies
- Use 1–2 drops of diluted leaf juice to soothe the eyes.
Coughs, cold, flu
- Crush 2 tsp of coriander seeds and add to 2 tsp of chopped, peeled ginger. Put the mixture into a frying pan over a low heat. Stir to prevent the mixture from burning. Add 2 cups of water. Cover the pan to retain the fumes. Boil for a few minutes. Filter the liquid. Add 1 tbsp of honey for taste and drink warm.
- Make a paste of dried coriander seeds and water – apply to forehead.
- Put 5–6 drops of coriander oil or juice in each nostril.
- Add 1 tbsp of crushed seeds or leaves to 1 cup of water. Soak for at least 3–4 hours. Drink twice a day.
- Boil 2-3 tbsp of coriander seeds in 4 cups of water. Inhale.
- Apply a compress of damp; crushed coriander leaves to the swelling.
- Drink a coriander tea infusion made with 1 tsp of seeds and 1 cup of hot water.
Coriander is used in cooking a variety of recipes. The powdered seeds can be added to vegetables while cooking. A paste or chutney containing coriander is used as an appetizer before meals. To make the chutney, grind a medium bunch of coriander leaves and a small bunch of mint leaves together with a little water, lemon or lime juice and a pinch of salt. For variations, add mango pulp, grated coconut, chopped nuts, natural yoghurt or sour cream. Serve as a sauce with vegetables.