Coriander

1.60


Available delivery methods: Posta 1 Pro, just to Italy, Posta Priority International Europe + UK, Posta Priority International Outside Europe

The Coriander (Coriandrum Sativum) is an annual herbaceous plant of the Apiaceae family, belongs to the same family as Cumin, Dill, Fennel and Parsley. Coriandrum is a Latin word mentioned by Pliny, which has its roots in the Greek word corys or korios (bedbug) followed by the suffix -ander (resembling), referring to the supposed similarity of the smell emanating from unripe fruits or by rubbing the leaves. The flowers are white and are gathered in umbrella inflorescences, while the fruits are aromatic diachenes. The fruits that ripen in June-July are used. In Mediterranean civilizations it has been used since ancient times as an aromatic and medicinal plant; in some Egyptian tombs it is depicted as a ritual offering. The Romans used it a lot and Apicius makes it the basis of a condiment called "Coriandratum". According to Pliny the Elder, putting some Coriander Seeds under the pillow at sunrise could make headaches disappear and prevent fever. The collection of the umbrellas, cut together with their stem, must take place early in the morning when the coriander is still damp with dew. They must therefore be dried immediately otherwise they lose many properties over time. The umbels are then gathered in bunches and hung in shady places, when they are well dried they are beaten inside a bag to separate the fruit from the peduncles that support them. The fruits are then stored in glass containers. The seeds should be kept whole as coriander powder loses its aroma very easily.

 

Originally from the countries of the Mediterranean Sea, the fresh leaves and dried seeds are mainly used in Indian and Latin American cuisine. In Europe it is now back in vogue following those culinary cultures. It enters the preparation of some cured meats, it gives flavor to meat, fish and vegetables, but it also perfumes beers, biscuits and sugared almonds; the seeds are used as a spice. These are less spicy than the leaves, they are sweet with a mild lemon flavour. Ground coriander seeds are one of the ingredients of curry and garam masala. The leaves, in the East, are used instead of parsley. In Tenerife it is used in green Mojo (sauce). In the past, in Italy, it was found in mortadella. In the city of Monte San Biagio and in some towns on the Ionian coast of Basilicata, the coriander seed is used to flavor the sausage mixture.

 

Coriander can be used as an infusion against stomach pains, it is also recommended for aerophagia problems and migraines, it helps digestion and has an anti-diarrheal function.

 

Coriander is sown outdoors from April to June. Although it is an undemanding plant, it is advisable to prepare the seedbed with care. We work the soil with a hoe and a rake to make the soil soft and we remove stones and roots of other plants. In this phase we can incorporate a natural fertilizer into the soil, such as pelleted manure. When sowing or transplanting, keep a distance of about 20 cm between each seedling and 40 cm between rows. The seed should be placed at a depth of about 2 cm and covered with a layer of earth.

 

If we grow Coriander in pots, we spread a layer of expanded clay marbles on the bottom of the pot to improve drainage and use a soil for vegetables and aromatic herbs.

 

The sachet contains + 100 Seeds which will be more than enough to get a lot of Coriander!

 

Coriander - Coriandrum Sativum

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