My research shows that Coriander has so many benefits that a
book can be written on them. It has eleven components of essential oils, six
types of acids (including ascorbic acid, better known as vitamin-C), minerals
and vitamins, each having a number of beneficial properties.
Cineole, one of the 11 components of the
essential oils, and linoleic acid, present in coriander, possess anti rheumatic
and anti arthritic properties, which are very beneficial for swelling caused
due to these two reasons. For others, such as swelling due to malfunctioning of
kidney or anemia, it is seen to be effective to some extent, as some of the
components help excretion of extra water from the body while.
Coriander has lots of anti oxidants, vitamin-A, vitamin-C
and minerals like phosphorus in the essential oils in it which prevents aging
of eye, macular degeneration and soothes eyes against stress.Coriander is good in iron content which
directly helps curing anemia and the list goes on and on.
So add Coriander and Cilantro to your culinary efforts and plant some also.
Every year at Home Farm Herbery we plant a new annual crop
of Cilantro in order to get our coriander seeds from which we either sell the
seeds whole or grind them into coriander powder.
The seed of the cilantro plant is known as
coriander. Although cilantro and coriander come from the same plant, their
flavors are very different and cannot be substituted for each other. Coriander is the dried, ripe fruit of the herb
Coriandum sativum. The tannish-brown seeds have a sweetly aromatic
flavor which is slightly lemony. A zesty combination of sage and citrus,
coriander is actually thought to increase the appetite.
Not a lot of people in the USA
cook with coriander and Cilantro is used in many Mexican dishes especially
salsa.Coriander is used in lentils,
beans, onions, potatoes, hotdogs, chili, sausages, stews and pastries.
According to Wikipedia Coriander (Coriandrum
sativum), also known as cilantro, Chinese parsley or dhania,
is an annual herb in the family Apiaceae. Coriander is native to regions
spanning from southern Europe and North Africa to southwestern Asia. It is a
soft, hairless plant growing to 50 cm (20 in) tall. The leaves are variable in
shape, broadly lobed at the base of the plant, and slender and feathery higher
on the flowering stems. The flowers are borne in small umbels, white or very
pale pink, asymmetrical, with the petals pointing away from the centre of the
umbel longer (5–6 mm) than those pointing towards it (only 1–3 mm long). The fruit
is a globular, dry schizocarp 3–5 mm (0.12–0.20 in) in diameter.
Most coriander is produced in Morocco,
Romania and Egypt,
but China and India
also offer limited supplies. Moroccan coriander has the boldest appearance,
followed by the Egyptian and Indian varieties. Romanian and Chinese coriander
is typically darker in appearance than other types.
Many people do
not know that all parts of the plant are edible, but the fresh leaves and the
dried seeds are the parts most traditionally used in cooking. Coriander is
common in South Asian, Southeast Asian, Middle Eastern, Central Asian, Mediterranean,
Indian, Tex-Mex, Latin American, Portuguese, Chinese, African, and Scandinavian
cuisine as well as in spice blends including curry powders, chili
powders, garam masala, and berbere. (You can find all of these at our Local Harvest store
Coriander's has a long history and it can be traced back for
thousands of years. Folklore says it was grown in Persia
3,000 years ago and used to fragrance the hanging gardens of Babylon.
There is mention of coriander in the Bible where manna is described as
being "like a coriander seed, white" (Exodus ). As civilization spread, so did the popularity and
uses of coriander. It has been used as a condiment and as an ingredient in
medicines. It is still widely used in tonics and cough medicines in India.
The leaves of the plant, cilantro, are also a popular flavoring in many Indian,
Latin American, and Southeast Asian dishes.Though used in North American cooking many cooks in this country do not
think culinary herbs are not high in many cooks pantry. However, I also think
that over the past 10 years and especially with all the cooking channels that
Cilantro is really easy and you can have a small kitchen garden near your back
door in the event you have the room to do so.Even a 4 foot by 4 foot raised bed will give you room for several
different herbs.For those who have no
room then consider small pots of herbs and especially Cilantro.For those who cook, but have no desire to
garden then you can simply go to LocalHarvest.org, search up Home Farm Herbery,
click on it and then search Cilantro and you will get a bunch of stuff on it
since we sell all the culinary cilantro and coriander one would want included a
limited amount of seeds. http://www.localharvest.org/coriander-seed-C23730
would one cook with coriander?Why not
try this Coriander, Barley, Leek Soup
I think you might enjoy the exotic flavors that add pungency
and depth to this hearty soup which is delicious all year round but especially
on a cold wintery day.
This recipe makes 10 servings, the prep time is 15 minutes
and the cooking time is 1 hr & 45 min.Complete time is 2 hrs.
Ingredients: 3 c water
1 c uncooked pearl barley
2 tbsp olive oil
2 med. onions, chopped
1 bunch leeks, chopped
1 1/4 lbs ground turkey or chicken
2 ½ qts. Chicken stock
1 ½ c Chinese rice wine
2 ½ tbsp ground coriander
Freshly ground black pepper to taste
In a saucepan, bring the 3 cups water to a boil. Stir in the
barley. Reduce heat, cover, and simmer 30 minutes.
Heat the olive oil in a stock pot over medium-high heat and
sauté the onions and leeks until tender. Mix in the chicken, and cook until
heated through. Pour the chicken stock into the pot, and stir in the cooked
barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally.
Mix the rice wine into the soup, and season with coriander.
Continue cooking about 10 minutes.