Coriander: The versatile herb transforming global cuisines
Like the proverbial cherry on top, this aromatic addition enhances culinary delights. Curry sprinkled with rice, vegetables, and tofu is elevated to a higher status, Pad Thai gains vigour, and ordinary toast with mozzarella and tomato salsa transforms into an exclusive snack. Coriander enthusiasts appreciate its seeds for their intense flavour and leaves for their fresh citrus aroma.
Coriander is a prized ingredient in various cuisines around the world. Its use extends well beyond traditional dishes from Indian or Thai cuisine. The possibilities of this aromatic plant are vast, and knowledge about its cultivation can benefit both chefs and hobbyist home gardeners.
Coriander – aromatic leaves and seeds
Coriander, also known by its Latin name Coriandrum sativum, is an annual plant from the carrot family, native to the Mediterranean regions. It is characterised by white or pink flowers and leaves that resemble parsley. Its seeds, which turn brown over time, are a source of its intense, characteristic aroma.
Culinary uses of coriander
As coriander seeds mature, they develop a sweet and spicy flavour. No wonder they are commonly used as a spice, especially in Asian cuisine. Dried coriander seeds are added to soups, legume dishes, marinades, beers, and liqueurs. The spice is also used to season roasted or fried meats and fish. In Asian cuisines, coriander leaves, seeds, and roots are also used.
Coriander and its health benefits
Coriander is a valued spice and a plant with numerous health benefits. Its mature seeds aid digestion and reduce bloating and indigestion thanks to the linalool content, which has antispasmodic properties. Regular consumption of coriander supports the immune system and regulates blood sugar and cholesterol levels. Its leaves and seeds also contain powerful antioxidants, which help combat free radicals.
You can grow this aromatic spice on your windowsill
Growing coriander in a pot is possible all year round, but it's important to provide the plant with a warm, sunny spot with some shade in the summer. Light, humus-rich soils are best for cultivation. Sowing should take place in a home garden in early spring. Regular reseeding is recommended to extend the harvesting period.
Recipe for coriander chimichurri
You can prepare an aromatic chimichurri from fresh coriander leaves, a fresh herbal sauce that pairs perfectly with toast, delicately grilled meat, or fish prepared by steaming. In a blender, combine a bunch of chopped coriander with half a cup of olive oil, three cloves of garlic, two tablespoons of lime juice, one tablespoon of wine vinegar, and a pinch of salt and pepper.
