Legal notice: Due to the EU Health Claims Regulation (EC Regulation 1924/2006), as an online shop, we are not permitted to make any health- or disease-related claims about foodstuffs. Instead of a medical answer, here you will find everything about tradition, production, taste, and culinary use. For health-related questions, we recommend scientific sources or a consultation with your general practitioner.
Coriander adds an oriental touch to your kitchen. Freshly chopped, the herb tastes excellent in curries and meat dishes. Coriander seeds season pickled vegetables and Christmas cookies. In our guide, you will learn how to grow and care for the plant in your own garden. And we provide tips for its use in the kitchen.
Quick Facts
| Scientific name | Coriandrum sativum |
| Family | Apiaceae |
| Other names | Coriander, Chinese parsley |
| Origin | Mediterranean region and the Middle East |
| Parts used | Leaves, stems, seeds, and root |
| Flowering period | July to August |
| Growth height | 30 to 130 cm |
| Lifespan | Annual herbaceous plant |
| Location | Sun to partial shade in moist, nutrient-rich soil |
What is coriander?
Coriander is an annual herbaceous plant that belongs to the Apiaceae family. The leaves and stems are used fresh or dried to season food. Coriander seeds and the powder ground from them are contained in many spice blends — for example in curry, garam masala, or gingerbread spice.
History and origin
Coriander is one of the oldest cultivated plants in the world. Findings of coriander have been documented in settlements as old as 7,000 years. Coriander seeds were also found in the tomb of the Pharaoh Tutankhamun. In ancient Greek and Roman cuisine, coriander was a standard spice and was spread across Europe by the Romans.
Coriander in the garden
Coriander is easy to grow yourself. Sow it from April directly into the garden bed or into a deep pot — coriander does not like being transplanted because it develops a taproot. The location should be bright, partially shaded, and have loose, nutrient-rich soil. In hot weather, coriander goes to seed quickly — so it is better to sow it regularly.
Harvest
Harvest fresh leaves as soon as the plant has grown well and before it blooms — afterwards, the leaves become tougher and less aromatic. Harvest the seeds when the seed heads turn light brown. Cut the whole plant and let it ripen hanging upside down in a dry, airy place.
Coriander in the kitchen
In terms of taste, fresh leaves and seeds are very different:
- Fresh leaves have an intense, and for some people, soapy-unusual taste — due to a specific gene, this perception is very individual.
- Coriander seeds taste mild, slightly citrusy, floral, and sweet.
Use of fresh leaves
- Asian curries, Pho, Pad Thai
- Mexican tacos, guacamole, salsas
- Tomato and cucumber salads
- Yogurt sauces like Raita
- Fresh soups
Use of seeds
- Spice blends: Curry, garam masala, gingerbread spice
- Pickled vegetables, sauerkraut
- Christmas cookies like Spekulatius
- Sausage blends
- Bread and brioche
Storage
Fresh leaves keep in the refrigerator for 3-4 days when wrapped in a damp cloth. You can store seeds in a dark, dry screw-top jar for several months — it is best to grind them just before use, as this preserves the aroma.
