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Coriander

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  • Vegetables and herbs
Coriander (Coriandrum sativum)
Photo: Jardin botanique de Montréal (Josée Bouthot)

Onglets

Botany

Origin and description

Coriander, probably native to the Mediterranean, has been cultivated since Antiquity. Today it is very popular in Asia and Latin America. The plant is consumed for its delicate, lacy leaves and its fruit, often mistakenly called seeds.
Cycle: annual.
Spacing: 20 cm.
Height: 75 cm.

Species, cultivars and related plants

Cilantro types, including the 'Santo' and 'Jantar' cultivars, are grown mostly for their leaves. They are slower to go to seed.

Common name

Coriander

Latin name (genus)

Coriandrum sativum

French common name

Botanical family

  • Apiaceae
Horticulture

Growing conditions

Exposure: Full sun.

Propagation

Sow seed outdoors in May and again in June for a continuous crop.

Use

Harvesting: Leaves as desired and cut stems when fruit ripen.

Culinary use:  The fruit are used whole or ground in marinades, curry dishes, meat, fish, cheeses and pastries. They are also used to flavour gin and some other alcoholic beverages. The leaves add a characteristic taste to many foods, including sauces, salads, soups and sandwiches.
 

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