Coriander - Coriandrum sativum

Coriander – traditional aromatic wild herb with delicate leaves and small, spicy seeds. 

Annual culinary herb with a fresh, slightly citrus‑like aroma. It grows upright, forms an early leaf rosette, and is suitable for open field cultivation, greenhouses, and container growing. Hardy, high‑yielding, and open‑pollinated – ideal for self‑sufficiency and organic production.

  Origin & History

Coriander is a traditional annual medicinal and culinary plant native to the eastern Mediterranean, Western Asia, and parts of North Africa. Its use reaches far back in history: as early as around 1550 BC it is mentioned in the ancient Egyptian Ebers Papyrus, and archaeological finds from Neolithic settlements in the Levant as well as Bronze Age sites on Cyprus confirm its early significance. Seeds have also been discovered in ancient Egyptian tombs, further demonstrating its long‑standing use. Botanically, it belongs to the family Apiaceae, the subfamily Apioideae, and the genus Coriandrum.

Beyond the Egyptian sources, coriander also appears in the Hebrew Book of Exodus, where its seeds are compared to manna. In ancient Greece it was described by Theophrastus, and later Pliny the Elder mentioned it in his Naturalis historia. Through ancient trade routes, true coriander spread to Greece, Italy, and other parts of Europe. During Roman times it was a valued culinary and medicinal spice, widely used in medical preparations as well as in cookbooks. With the expansion of Roman agriculture, it became established in warm, open landscapes of Central and Northern Europe and partially naturalized there.

In the Middle Ages, coriander was cultivated in monastic herb gardens and described in medical texts as digestive and calming. It also remained an important remedy in Arabic medicine. With the global trade networks of the early modern period, coriander spread further into Asia, North Africa, and later the Americas, where it settled in dry, open habitats. As the ancestral form of today’s cultivated coriander, it is still considered a valuable genetic resource for aromatic diversity, resilience, and adaptability.

  Appearance & Characteristics

The plant grows upright and reaches a height of about 40 to 60 cm. It forms a rosette of feathery leaves before flowering and developing small, white to pale pink umbel blossoms. Warm‑loving and sensitive to frost.

Leaf details:

• Size: Lower leaves 3–6 cm long, upper leaves finer at 1–3 cm long

• Shape: Pinnate to bipinnate, parsley‑like

• Color: Fresh green with a slight sheen

• Texture: Tender and slightly succulent

• Flavor: Leaves intensely aromatic, citrus‑like with a faint soapy note; seeds warm‑spicy and mildly sweet

 Usage & Cultivation Highlights

The fresh leaves of coriander are excellent for Asian, Latin American, and Middle Eastern dishes and are essential in curries, salsas, chutneys, guacamole, and pho. They pair well with fish, seafood, poultry, and vegetables, enhancing soups, stews, and rice dishes. Their fresh aroma also unfolds beautifully in salads, dips, dressings, spring rolls, summer rolls, and cold noodle bowls. The seeds are used roasted or ground in bread, pastries, marinades, spice blends, and pickles, and are key ingredients in curry powder, garam masala, and ras el hanout. They also flavor beer, gin, and liqueurs and are highly valued in Indian, Arabic, and Mediterranean cuisine. In traditional medicine, they are considered digestive and antispasmodic. Fresh leaves are also used in smoothies, pestos, herb butter, and herb oils, while the roots are used in Thai cuisine for pastes and marinades. In modern cooking, coriander leaves enrich bowls, wraps, tacos, vegetarian dishes, and fusion cuisine, giving them a distinctive aroma.

Thanks to its robust growth, coriander thrives reliably in greenhouses, on windowsills, and outdoors. The plants mature early, continuously produce new leaves, and are easy to care for. With sufficient warmth and moisture, they deliver stable yields and are well suited for repeated harvests. They show strong adaptability to different locations and grow well in loose garden soil as well as in slightly more nutrient‑rich substrates. Coriander also develops reliably in slightly sandy or calcareous soils and maintains steady growth. Its fast and dependable germination allows for an early start to the season. A decoction made from the leaves can help repel pests and attract beneficial insects.

Compared to leaf coriander, coriander is the traditional medicinal and culinary plant— both leaves and seeds are used in the kitchen, making it a classic of international cuisine.