Herb, Coriander/Cilantro

Coriander and Cilantro are the same plant. Cilantro refers to the fresh leaves and stems. Coriander refers to the dried seeds. It has been a memorable part of myth and legend since before recorded history. The Chinese believed that it would make a person immortal and because of a reference to coriander in The Thousand and One Nights, Mediterranean civilizations thought it was a potent aphrodisiac. However, in reality, this ancient plant has largely been prized for its culinary applications. The Romans used it in a vinegar to preserve meat. The leaves, stems, roots and seeds can be used. The roots which are quite popular in Thai cooking taste like the leaves, but with a stronger flavor.

Perhaps coriander/cilantro’s greatest benefit to the garden is as a pollinator plant. It is incredibly attractive to bees and certain butterflies. Coriander honey is exquisite, so exquisite in fact, that some people ‘cheat’ and add coriander oil to clover honey.

A rare culinary application for coriander involves using ½ teaspoon of ground coriander seed to the batter for one loaf of gingerbread or banana or carrot bread. An unusual relish for poultry or lamb can be made by combining 1 cup of cilantro leaves, ½ cup of mint leaves, 2 cloves of garlic, the juice of one lemon, a minced hot chili and a handful of blanched peanuts in a food processor with enough olive oil to create a paste. Rub the paste on the poultry or lamb and let set for 1 hour before roasting.