The nutritional profile of coriander seeds is different from the fresh stems or leaves. Leaves are particularly rich in vitamin A, vitamin C and vitamin K, with moderate content of dietary minerals. Although seeds generally have lower content of vitamins, they do provide significant amounts of dietary fiber, calcium, selenium, iron, magnesium and manganese. It is also a revitalizing herb that aids with digestion and relieves inflammation that may cause gastric upset. Coriander seeds are known to have a positive impact on blood sugar, reducing stress in the liver and pancreas which promote better production of insulin as well as improved digestion.
Coriander (Coriandrum sativum), also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.
Coriander is native to regions spanning from southern Europe to southwestern Asia. It is a soft plant growing to 50 cm (20 in) 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 center of the umbel longer than those pointing toward it. The fruit is a globular, dry schizocarp 3–5 mm in diameter.
Coriander seeds are quite effective in curing different skin ailments like eczema, itchy skin, rashes and inflammation as they have antiseptic properties. The seeds contain linoleic acid that also has pain relieving properties to diminish irritation.
Cultivation and harvest
Grow your own cilantro and coriander by sowing seeds directly outdoors during spring and summer. Once flower buds develop, leaves will become scarce. Harvest cilantro leaves as available and allow to re-sow from coriander seeds that drop from harvested plants to continue growing throughout the season. Harvest coriander by clipping dried brown seed stalks and placing them upside-down in a brown paper bag. After a few days, seed pods will split and release coriander seeds.
Clean up any spent leaves or other debris from around plants to prevent fungal infections. Also, keep an eye out for parasites like aphids which enjoy munching on young cilantro stems.
Uses - Its refreshing taste has the ability to liven up a dish with just a sprinkle on top. Cilantro is the main ingredient in many sauces served atop grilled meats, it stars in fragrant Thai dishes, and some would argue that it’s essential.
All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Coriander is used in cuisines throughout the world.The powerful flavor and aroma of Cilantro makes an excellent seasoning for meats, salsas, and Caribbean dishes. Coriander seed adds a warm spicy flavor to chicken, vegetables, and soups.
Coriander leaves - The fresh leaves are an ingredient in many South Asian foods (such as chutneys and salads); in Chinese and Thai dishes. In Portugal, chopped coriander is used in the bread soup Açorda. As heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving.
Coriander roots - The dry fruits are known as coriander seeds. The word "coriander" in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavour when crushed. It is described as warm, nutty, spicy, and orange-flavoured.
Food applications - Dried coriander fruits, often called "coriander seeds" when used as a spice
Coriander is commonly found both as whole dried seeds and in ground form. Roasting or heating the seeds in a dry pan heightens the flavour, aroma, and pungency.
What do I have to look for when planting herbs? In the growing phase for young plants, sufficient watering is important. For optimum germination, a temperature range of 5 ° C to 25 ° C is required. The cultivation takes place as direct sowing in the field or as pot culture in the greenhouse. The cultivation in Pots in the greenhouse for harvest earliness is also possible.
Germination: 6 – 12 days. Hardiness: Annual
Location: Full sun / Light shade. Coriander is native to regions spanning from southern Europe to southwestern Asia.
Soil quality: Well-drained
Fertilizer: Fertilization supplementation with liquid fertilizer has proven itself for good growth. Supplement with a balanced fertilizer every 4 – 5 weeks.
Height: 12 – 18” It is a soft plant growing to 50 cm (20 in) tall
Spacing: 4 – 12”
Time to Harvest: 3 – 4 weeksUses
All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Coriander is used in cuisines throughout the world.
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