AKA: Chinese Parsley, Coriander, Coriander cultive, Kotambri-beeja, Kusbara, Hu Sui, Dhanyaka, Dhana, Gemeiner coriander, Dhane, Dhano, Haveeja, Kishniz, Dhanyak, Dhania, Koriyun, Kothimbir, Nau-nau Kotimiri, Kustumbari, Kottamalli, Kushniz Kottampalari, Kottumbari, Kottmir
Parts Used: Oil, seeds and leaves
Volatile oil contains borneol, coriandrol, camphor, p-cymene, geraniol, limonene, and alpha-pinenes; trans-tridec-2-enale is responsible for the distinctive aroma. The main fixed oils are linolenic acid, petroselinic acid, and oleic acid. Other components include the hydroxycoumarins scopoletin and umbelliferone.
Background: Cilantro seed (known as Coriander) has been found in the burial sites of ancient Egyptians and Chinese, who associated it with powers of immortality. It is found in many Peruvian dishes, and is still used as a bitter herb in Passover a tradition passed down from the ancient Hebrews. The Romans included it in vinegars used to preserve meat. Coriander gained a reputation as an aphrodisiac in the tale The Thousand and One Arabian Nights. Today it is primarily used as a flavoring in liquors and foul-tasting medicines.
Description: A shiny, smooth green annual,
Cilantro has slender, grooved stems with compound pinnate lower leaves and finely segmented upper leaves. Small white to red flowers grow in umbels from spring through late summer. Round, light brown seeds have ridges and are ¼ inch in length. Cut and hang the entire plant to dry as soon as the leaves turn brown, taking care to retain the seeds . The flavor and aroma of the seed improves with age. Harvest the leaves when immature for optimum flavor, as the dried leaves do not store well.
10 seeds per pack. growing instructions included.
Postage is R39 for the first order, any extra seed orders will be posted free in the same parcel, with a tracking number.
