Name: Coriander (Coriandrum sativum)
Origin: Middle East
Description: Annual plant growing to 60 cm in height and 20 cm in diameter. Its root is light brown and carrot-like. The stem is very branchy, thin and soft. It has small, strong flowers ranging in colour from white to pale violet. Leaves have three parts; seeds are round and light brown. The entire plant has a strong aroma.
Culinary use: Fresh green coriander has been very popular in the Far East, Mexico and - more recently - in Europe, most commonly used in salads, vegetable soups and sauces. Seeds are used to season game, sausages and bakery products.
Medicinal use: Has a stimulating effect, helps with digestion, and is an antispasmodic and tranquillizer. Seeds may be chewed or used for making stew.
Cultivating and harvesting: Plant in a sunny spot of the gargen, in humus-rich soil with good drainage. Always use young, tender leaves. Seeds can be harvested from early August.