It is known as coriander in the east and in most of Europe. In western and southwestern North America, it is known as cilantro.
Coriander (Coriandium sativum) or cilantro (Spanish) is a very bright green annual herb that can grow to three feet high. It likes sandy loam soil and can live in full sun or partial shade.
In Latin America, minced cilantro leaves are used to flavor many foods and salsas. They have a minty, citrus-like taste that adds another dimension to food.
The plant is not native to the Americas. Its native range is from southeast Asia to Northern Africa.
It is used as a seasoning in many diverse cultures such as the Middle East, Latin America, China, Africa and the subcontinent of India. In India, coriander is known as dhania. It has also been called Chinese parsley and Mexican parsley.
This is an ancient herb, and is even mentioned in some early Sanskrit writings.
The entire plant is edible, but it does go to seed rather quickly. For that inevitability, you should sow cilantro about every two to three weeks during the growing season to make sure you have fresh cilantro all season long.
The seeds are used in curries, curry powder, pickles, sausage and many other foods.
The seed oil is used to flavor gin, vermouth, other liqueurs, tobacco and perfumes.
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