Coriander

Coriander is one of herb which has no smell (in my opinion), I can try it when I was young... All parts of this herb are used for many usefuls in the kitchen, I will let you know about these in this page.

Coriander is very basic herb in Thailand and easy to grow. The another names of "Coriander" I've herd are Chinese parsley or cilantro. When I was young, my teacher of agicultural subject used to assign my friends and me to grow them. I was very excited when I weak up and found Coriander Herb in my garden!!!

Coriander (Coriandrum sativum), also commonly called cilantro, is an annual herb in the family Apiaceae. Coriander is native to southwestern Asia and west to north Africa. It is a soft, hairless 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 centre of the umbel being longer (5-6 mm) than those pointing to the middle of the umbel (only 1-3 mm long). The fruit is a globular dry schizocarp 3-5 mm diameter.

The name coriander derives from French coriandre through Latin “coriandrum” in turn from Greek. John Chadwick notes the Mycenaean Greek form of the word, koriadnon, "has a pattern curiously similar to the name of Minos' daughter Ariadne, and it is plain how this might be corrupted later to koriannon or koriandron.

Uses of Coriander Herb
All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Latin American, Chinese, African and Southeast Asian cuisine.

Leaves and stems of Coriander Herb
The leaves are variously referred to as coriander leaves, cilantro (in the United States, from the Spanish name for the plant), dhania (in the Indian subcontinent, and increasingly in Britain). The leaves, and especially the stems, have a very different taste from the seeds, similar to parsley but "juicier" and with citrus-like overtones. Some people instead perceive an unpleasant "soapy" taste and/or a rank smell. This is believed to be a result of an enzyme that changes the way they taste coriander leaves, a genetic trait, but has yet to be fully researched[citation needed].

The fresh leaves and stems are an essential ingredient in many Vietnamese foods, Asian chutneys, Mexican salsas and guacamole, and occasionally is used in sushi rolls. Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and many curries. As heat diminishes their flavour quickly, coriander leaves are often used raw or added to the dish right before serving. Although, in some Indian and Central Asian recipes, coriander leaves are used in huge amounts and cooked till they dissolve into sauce and their flavour mellows.[1] Another factor that dictates the quality of flavor is the time when coriander is harvested. If its roots consistently stay at a temperature above 75 degrees Fahrenheit, the herb will quickly bolt, causing its leaves and stems to yield a bitter flavor and become quite chewy. At this point, made evident by the thinner and finer leaves, it is only practical to harvest the coriander seeds, since the stems and leaves are no longer a usable food source.

Coriander leaves were formerly common in European cuisine but nearly disappeared before the modern period. Today Europeans usually eat the leaves and stems only in dishes that originated in foreign cuisines, except in Portugal, where it is still an essential ingredient in many traditional dishes. To use the stems, separate cilantro leaves from stems. Chop stems finely and add them to your dish a minute or two before serving, just giving them time to warm up and disperse their flavor. The leaves will remain beautiful and fresh if you use them to garnish individual plates.

The fresh coriander herb is best stored in the refrigerator in airtight containers, after chopping off the roots. The leaves do not keep well and should be eaten quickly, as they lose their aroma when dried or frozen.

Fruit of Coriander Herb
The dry fruits are known as coriander seeds or coriandi seeds. In some regions, the use of the word coriander in food preparation always refers to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavour when crushed, due to the presence of the terpenes linalool and pinene. It is also described as warm, nutty, spicy, and orange-flavoured. They are usually dried but can be eaten green.

If the fruit is obtained in its natural form, it can later be dried in the sun. Most commonly, it is bought as whole dried seeds, but it can also be found as a powder. When grinding at home, it can be roasted or heated on a dry pan briefly to enhance the aroma before grinding it in an electric grinder or with a mortar and pestle; ground coriander seeds lose their flavour quickly in storage and are best only ground as needed. For optimum flavour, whole coriander seed should be used within six months, or stored for no more than a year in a tightly sealed container away from sunlight and heat.

Coriander seed is a key spice in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin. It also acts as a thickener. Roasted coriander seeds, called dhana dal, are also eaten as a snack. It is also the main ingredient of the two south Indian gravies: sambhar and rasam.

Outside of Asia, coriander seed is an important spice for sausages in Germany and South Africa (see boerewors). In Russia and Central Europe coriander seed is an occasional ingredient in rye bread as an alternative to caraway. Apart from the uses just noted, coriander seeds are rarely used in European cuisine today, though they were more important in former centuries.

Coriander seeds are also used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are typically used in conjunction with orange peel to add a sultry citrus character to these styles of beer.

Roots of Coriander Herb
Coriander rootsCoriander roots are used in a variety of Asian cuisine. They are commonly used in Thai dishes.

Potential medical uses of Coriander Herb
Coriander has been used as a folk medicine for the relief of anxiety and insomnia in Iranian folk medicine. Experiments in mice support its use as an anxiolytic.[7] Coriander seeds are also used in traditional Indian medicine as a diuretic by boiling equal amounts of coriander seeds and cumin seeds, then cooling and consuming the resulting liquid.[8] In holistic and some traditional medicine, it is used as a carminative and for general digestive aid.[9][10]

Ref : http://en.wikipedia.org

Garden Herbs and How to grow - Coriander

The another names of "Coriander" I've herd are Chinese parsley or cilantro. This plant is basic herb in Thailand and easy to grow. When I was young, my teacher of agicultural subject used to assign my friends and me to grow them. I was very excited when I weak up and found Coriander Herb in my garden!!!

Coriander is a delicate annual herb with several branches and lacy leaves with jagged edges belonging to the carrot family. Native to South Europe and Asia, this aromatic beautiful herb is found in many parts of the world. Coriander's leaves called cilantro is used as seasoning in curries, salads and soup and its dried ripe spherical seeds mostly in powder form is slightly roasted and used as curry powder in dishes, to flavour cakes, cookies, alcoholic beverages such as gin etc. This fragrant spice also has its own medicinal properties. Oil of Coriander seeds is a valuable ingredient in perfumes.

Coriander plant grows fast to a height of 1 to 3 feet with a spread of 9 inches. It has branched pale green shoots with fan shaped bright, green leaves with jagged edges. The flowers are small and pinkish- white, formed in clusters that will ripen into coriander seeds. The aromatic seeds are round yellowish brown in colour when ripe. The strongly flavored leaves, the seeds and shoot are all edible.

Propagation and Planting for Coriander Herb
The propagation of coriander is through seeds. Seeds can be sown directly in the garden or in a container or pot. Plant the seeds 1/2" to 1" deep, 2-3 feet apart in rows and rows should be 15" apart. Coriander traditionally germinates very slowly and can take as long as 21days to emerge. Ensure regular watering and that the soil is warm enough for speedy germination.

The plant prefers well drained loamy soils rich in organic matter with a pH of 5.5 to 6.5. Soil should not be too rich with organic matter as too much nitrogen lessens the flavour. The plant requires partial shade but fairly high temperature and sufficient water. The plant can be kept in full sun but must be shaded during the heat of day to protect against sunscald. Too much heat can damage the fruit. They need a long season to ripen, so choose an early variety.

Coriander leaves can be picked when the plant is immature i.e only a few inches tall. Fresh tender leaves have better flavour. But seeds ripen only after a long season say about 2 1/2 months before they are ready to be picked. Harvest seeds when fruits turn brown and before they shatter. Mature or ripe fruits have a distinct spicy aroma. Leave the seed heads in a dry airy place for 2-3days. Shake off the seeds and store for later use.

Problems and Care for Coriander Herb
Several commonly occurring root diseases, such as damping off and seedling rot, can infect coriander seedlings. Symptoms include yellowing and death of newly emerged seedlings. Seeds chosen must be clean and healthy. The best protection against diseases is to choose resistant healthy varieties and to rotate crops as much as possible. It is important to use clean seed to reduce the risk of seedling diseases. Crop rotations will help to prevent the build up of diseases.

Weed build up is another problem which limits coriander production. Spray three to four times per season to control weeds. Grasshoppers are an insect pest in coriander as their heads and other body parts can contaminate the grain sample and cause downgrading or rejection. Leaf hoppers also can spread aster yellows disease which can make the plants sterile. Attempts should be made to prevent the spread of leaf hoppers into the crop area. Stems of coriander are weak and the plant may require staking.

Ref : http://www.webindia123.com