The versatile charm of coriander: From kitchen to windowsill
This aromatic addition, akin to the proverbial cherry on top, enhances culinary delights. Sprinkled over a curry with rice, vegetables, and tofu, it elevates the dish, boosts Pad Thai, and transforms ordinary toasts with mozzarella and tomato salsa into an exclusive treat. Coriander enthusiasts appreciate its seeds for their intense flavour and the leaves for their fresh, citrusy aroma.
Coriander is a valued ingredient in various world cuisines. Its applications extend far beyond traditional Indian or Thai dishes. This aromatic plant has vast possibilities, and knowledge of its cultivation can be useful for chefs and home gardening hobbyists.
Coriander – aromatic leaves and seeds
Coriander, also known by its Latin name Coriandrum sativum, is an annual plant from the celery family, originating from the Mediterranean region. White or pink flowers and parsley-like leaves characterize it. Its seeds eventually turn brown and produce an intense, distinctive aroma.
Culinary uses of coriander
When coriander seeds ripen, they acquire a sweet-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 even roots are used.
Coriander and its health benefits
Coriander is a prized spice and a plant with numerous health benefits. Its ripe seeds aid digestion and reduce bloating and indigestion due to the presence of linalool, which has antispasmodic effects. Regular consumption of coriander supports the immune system and helps regulate blood sugar and cholesterol levels. Both leaves and seeds also contain strong antioxidants that help combat free radicals.
You can grow this aromatic spice on a windowsill
Growing coriander in a pot is possible year-round, but provide the plant with a warm, sunny spot with some shade during the summer. Light, humus-rich soils work best for cultivation. Sowing should be done in a backyard garden in early spring. It is recommended that the harvest be replanted regularly to extend the harvest period.
Recipe for coriander chimichurri
You can make aromatic chimichurri from fresh coriander leaves, a fresh herb sauce that pairs perfectly with toast, delicately grilled meat, or fish prepared by steaming. Blend a bunch of chopped coriander with half a cup of olive oil, three garlic cloves, two tablespoons of lime juice, one tablespoon of wine vinegar, and a pinch of salt and pepper.
