Coriander
Coriander: Coriander is the most frequently used herb in Asia, but it is not just used for its leaves, its seeds and even roots (in Thailand) are also used.
The word, coriander, comes from the Greek koris (stink bug) owing to the smell of its leaves.
History
Coriander comes originally from the Middle East or Asia Minor. It has since spread throughout the Mediterranean.
It is known since the age of time for its medicinal properties and use in cooking. It is mentioned in several ancient texts: various Sanskrit texts, Egyptian hieroglyphs, the Bible (Exodus 16:31, to qualify manna) in the a Thousand and One Nights (as an aphrodisiac). Vestiges of coriander crops have been found dating back to more than 3000 years.
The Egyptians often used it: its seeds flavoured cereal cakes in the reign of Ramses. Coriander seeds have been found in the tombs of the twenty-first dynasty (1085-945 BC),...
Coriander arrived in Northern Europe with the Romans who used it to preserve meat (mixture of coriander, cumin and vinegar) and to flavour their bread.
But in the Middle Ages, its "stink bug" smell made people mistrustful and it was believed to be toxic. It arrived on the new continent with the first European colonists
Beliefs
- Makes wine more potent in India and Ancient Egypt
- Universal remedy and produces immortality in China
- Hippocratus recommended it to favour sleep and conception (?)
- In the Middle Ages: it is also used to fend off fleas and make love philtres.
Chewing it refreshes the breath
Virtues
- Stimulating and tonic
- Very good for the digestive system: avoids flatulence, stimulates the appetite, favours secretion of gastric juices, against certain colics, stomatitis, carminative, digestive
- Cataplasms of seeds for aching joints and rheumatisms
- Against neuralgia
- Aphrodisiac
Sedative (seeds)
Composition
- Seeds
- <1 % essential oil
- 50-60% d-Linalool
- 20% various terpenes (pinenes, gamma-terpinene, myrcene, camphene, phellandrenes, alpha terpinene, limonene, cymene)
- acetyl linalool
- <1 % essential oil
- Leaves
- Aldehydes (grass taste): trans-2-tridecenal, decanal
- 0.1% essential oil
- rich in vitamins A B C Iron
The plant
Coriandrum sativum (L.)
Apiaceae family, like parsley, carrot, cumin
Annual, herbaceous and rustic plant with many branches, growing up to 60 cm tall.
Leaves composed of two types between the top (similar to dill, feathery) and on the bottom of the stem (bi-plumed).
Small pink-white flowers.
Spherical ribbed seeds the size of a peppercorn, pale brown, easily cracked.
Multiplication by sowing. Dry, light and sunny soil
Varieties :
- Coriandrum sativum : 60 cm, white flowers in the summer, 1 large, toothed strong-smelling leaf, top leaves are finer with a different flavour (sharper), 100% edible, pale, large, oval-shaped sweet and fruity seeds.
- Coriandrum sativum "Cilantro" : similar to CS white flowers
- Coriandrum sativum "Morocco" : 70 cm, pink flowers, recommended for seeds (small, dark, sharp flavour)
Coriandrum sativum var. microcarpum : cultivated in Russia and Central Europe: diameter of the seed < 3mm, richer in essential oils than other varieties.
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