Coriander :: Herb of the Month

Coriandrum sativum

Historically cilantro is among the world’s oldest spices and said to be one of the first spices to arrive in America. This fresh flavorful feathery flat leaf herb is also referred to as Chinese parsley or coriander leaves. The entire plant [leaves, stalk, seeds, even the roots] is edible and worth singing its praises but, it’s the coriander seeds that are the focus and our herb of the month.

Coriander seed is actually the dried fruit of the coriander plant. It’s used as a spice and has a refreshing, earthy-lemony scent. I like to open the jar and inhale; it smells so delicious. Coriander seed is one of the most popular of all the spices used in Indian cuisine, plus is an essential flavor covering broad culinary territory in recipes from African, Asian, Latin American and Middle Eastern kitchens.

It is a key ingredient in Indian curry powders, curry dishes, and garam masala.
It is used as a pickling spice.
It has been prescribed as a digestive for thousands of years.
It helps relieve indigestion and nausea.
It has antibacterial properties.

The ready-ground coriander powder is a great convenience but it loses its flavor and aroma quicker than if you purchase the whole seeds. I prefer to buy the whole seeds and grind it with a mortar/pestle, or in a coffee grinder.

I like to store my spices in recycled glass jars, keeping the lid closed tight and placed in the cabinet. Glass jars will keep your spices fresh and help retain flavor and aroma for many more months when properly stored, up to a year or two. To preserves the flavor, aroma, and color or coriander seed, store in a cool, dry and dark place.

Leaving a comment below enters you into the drawing. Share your tips, suggestions, ideas, experience using coriander, or your desire to learn more and try it.

At the end of this month, one name will be drawn from the comment section of this post. Our sponsor Mountain Rose Herbs will send a gift coriander to the winning participant.

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