Cilantro or Coriander? Leaf or Seed?
Coriandrum sativum
Family: Apiaceae
COOL SEASON HERB
Cilantro, also known as Coriander, is an ancient herbaceous plant considered by experts to be native to Southern Europe and Asia Minor. In the Early Ages, the leafy plant and its seeds were spread to Egypt, Southwestern Europe, and Eastern Asia along trade routes. Cilantro was documented in Egyptian records as early as 2500 BCE, and the seeds were discovered in Palestinian caves that have been dated to be over 8,000 years old. Cilantro leaves were also mentioned in Chinese agricultural writings in the 5th century and were utilized throughout the Greek and Roman Empires in medicinal and culinary preparations. In the 16th century, Spanish explorers were said to have introduced the herb to the New World, and in the 17th century, Cilantro was also brought with the British to the New World and widely planted, quickly becoming a staple crop throughout Latin America. Today Cilantro is cultivated worldwide and is available through fresh markets, distributors, grocers, and supermarkets.
In Ancient Egypt, the Coriander plant was viewed as a medicinal and culinary ingredient highly valued for maintaining health and providing energy. Coriander seeds were often placed in the tombs of Egyptian Pharaohs, including King Tutankhamen and Ramses II, as herbs were believed to help reduce fevers. Many Egyptians believed the Pharaohs could take these seeds into the afterlife to grow Coriander plants for medicinal and culinary purposes.
Seeds were also used in tombs as a symbol for burial, resurrection, and new life. In addition to burials, Coriander was an herb used topically to reduce skin irritations and muscle pain and consumed internally to reduce chills, heat, and remove parasites. The leaves and seeds were also infused into wine or mixed into traditional culinary dishes, viewed as an aphrodisiac.
Some people don’t like cilantro. Most people perceive coriander as having a tart, lemon/lime taste, but to nearly a quarter of those surveyed, the leaves taste like dish soap, linked to a gene (sometimes called the “Julia Child gene”, that detects some specific aldehydes that can produce soapy sensation from the odorant substances. But even some people who detect a soapy flavor like cilantro.
There are other plants called “cilantro” like Vietnamese cilantro (Persicaria odorata) which is a perennial tropical plant that can be grown with frost protection. Bolivian cilantro (Porophyllum ruderale) is a warm season annual and has an intense flavor. Culantro (Eryngium foetidum) is a biennial plant and a popular ingredient in Caribbean, Central American, and Asian dishes. The leaves are long, stiff, and serrated, with a stronger flavor compared to common cilantro.
USES
Fresh leaves (cilantro) and dried seeds (coriander) are the most commonly used in cooking, but all parts of the plant are edible, and the roots are an important element of Thai cooking. Coriander is used in cuisines throughout the world.
The leaves are variously referred to as coriander leaves, fresh coriander, Chinese parsley, or (in the US and commercially in Canada) cilantro. The fresh leaves are an ingredient in many foods, such as chutneys and salads, salsa, guacamole, and as a widely used garnish for soup, fish, and meat. As heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes. The leaves spoil quickly when removed from the plant and lose their aroma when dried or frozen.
The taste of the leaves differs from that of the seeds. The seeds exhibit citrus overtones. The dominant flavorants in the leaves are the aldehydes 2-decenal and 2-dodecenal. The main flavorant in the seeds is (+)-linalool.
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. Ground coriander seed loses flavor quickly in storage and is best ground fresh. Coriander seed is a spice in garam masala, and Indian curries, which often employ the ground fruits in generous amounts together with cumin, acting as a thickener in a mixture called dhania jeera. Roasted coriander seeds, called dhania dal, are eaten as a snack.
Outside of Asia, coriander seed is used widely for pickling vegetables. In Germany and South Africa (see boerewors), the seeds are used while making sausages. In Russia and Central Europe, coriander seed is an occasional ingredient in rye bread (e.g. Borodinsky bread) as an alternative to caraway. The Zuni people of North America have adapted it into their cuisine, mixing the powdered seeds ground with chilli, using it as a condiment with meat, and eating leaves as a salad.
Coriander seeds are used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are used with orange peel to add a citrus character.
Coriander seeds are one of the key botanicals used to flavor gin.
One preliminary study showed coriander essential oil to inhibit Gram-positive and Gram-negative bacteria, including Staphylococcus aureus, Enterococcus faecalis, Pseudomonas aeruginosa, and Escherichia coli.
Coriander is listed as one of the original ingredients in the secret formula for Coca-Cola.
Coriander roots have a deeper, more intense flavor than the leaves and are used in a variety of Asian cuisines, especially in Thai dishes such as soups or curry pastes.
Here are 18 recipes for cilantro lovers.
PRESERVATION
Freezing is probably the best way to preserve cilantro. You can also make a cilantro paste with olive oil (frozen into cubes), or a cilantro pesto. Cilantro chutney will also last a long time.
GROWING
SEASON & PLANTING
Seed can be started in August and planted throughout the cool season (cilantro seeds take longer than many other seeds to germinate, so be patient). Plant starters can be used when they become available.
SOIL & NUTRITION
Plant in well-amended garden soil. Feed throughout the season with a general purpose organic fertilizer.
TEMPERATURE & SUN EXPOSURE
Plant in full to part sun. Plants can tolerate temperatures down to about 10°F.
WATER
Provide steady, regular water, as usually found in a garden bed.
HARVESTING
Harvest leaves as needed. Flowers are sometimes harvested for use in vinegars and oils. Seeds (coriander) are collected when they have ripened and dried on the plant.
WILDLIFE
Cilantro doesn’t seem to be bothered by too many insects and it attracts many beneficial insects.
INVASIVENESS
Cilantro does not seem to escape cultivation in our region.
SOME FEATURED SELECTIONS
Calypso This variety is known for its bushy habits and is slow to bolt.
Caribe Produces dark green leaves on vigorous plants. Great for greenhouse growing, it’s slow to bolt.
Confetti Has finely divided foliage that looks as wispy as carrot or dill greens. Mild and sweet flavor.
Cruiser Produces upright plants that bear dark green foliage. Compact, they’re perfect for growing in containers. Plus, this bolt-resistant fresh coriander variety has excellent flavor, even after going to flower. culinary variety with large leaves and great flavor.
Delfino Like ‘Confetti,’ this variety has finely divided, feathery foliage. But ‘Delfino’ is even more productive in comparison.
Dwarf Lemon This fresh coriander cultivar has an intensely pronounced citrusy flavor compared to other varieties and plants are rather petite, reaching just 12 inches tall.
Kanchanaburi This cultivar flowers early and produces large seeds, making it excellent for growing your own coriander spice.
Large Leaf Bred to maximize foliage production, producing up to three times as much as other cultivars. Slow to bolt.
Moroccan Touted for their ability to resist bolting in hot weather, ‘Moroccan’ is another coriander cultivar that goes to flower early. This makes it desirable for those who are growing this herb to attract pollinators or for seed production.
Rak Tamachat Somewhat milder than other cilantro cultivars, but the real feature of interest is that these large plants grow huge leaves, which are up to two inches wide.
Santo A fast-growing variety that holds up well to heat, and it has an upright growth habit. Also known as ‘Long Standing,’ ‘Slow Bolt,’ or ‘Slo Bolt,’ this variety produces dark green leaves that have great flavor, making this a favorite cultivar of many gardeners.