Coriander Seed - Coriandrum sativum

Coriander Seed

Coriandrum sativum

Coriander is anti-inflammatory and is used as a muscle relaxent. It also helps with digestion.

  • Plant Family: Apiaceae
  • Plant type: Annual
  • Other names: Cilantro
  • Medicinal: Yes
  • Culinary: Yes
  • Ceremonial: No
  • Parts Used: Fruits (seeds), Leaves
  • Side Effects: Use caution if there are known allergies or hypersensitivity to celery, caraway, fennel, anise or dill.
Use left and right arrows to navigate between tabs. Plants Informations

About Coriander

To the world, the seeds of Coriandrum sativum are known as coriander whereas its leaves are appealingly called cilantro. It is insanely popular all across the globe since ancient times. It is an annual herb and owes its rights to the family Apiaceae.

From seeds to leaves, the whole plant is edible and no dish seems complete without its hint. Sitting proudly among the group of the oldest herbs on earth, coriander has witnessed 7000 years. Several ethnic dishes, vegetables (pickled or cooked), curries, and soaps seem to depend upon the existence of coriander.

This soft plant is thought to originate from the Mediterranean region and somewhere from Southern Europe. The feathery leaves on the stem go perfectly with the pale white and pink blossoms. The sweetly aromatic tannish-brown coriander seeds impart a zesty lemon-like taste. 

Coriander is employed in various medicinal preparations to grab its seemingly endless benefits. It remarkably reduces elevated blood sugar levels, boosts weakened immunity, normalizes blood pressure and soaring cholesterol levels, protects against neurodegenerative disease like that of Parkinson’s and Alzheimer’s, refines kidney functioning, and enhances the working of the digestive system.

Coriander is packed with Vitamin K, C, manganese, magnesium, iron, dietary fibers, protein, phosphorus, calcium, carotene, niacin, and potassium. To conclude, the treasure of coriander is a lot more than what we can think of.


The existent corianders are the key to the forthcoming corianders. It can be grown both indoors and outdoors. They are best grown when the temperature ranges from 60ºF to 80ºF.

Coriander is sown anytime between March and September. It requires a fertile, well-drained soil with a lot of compost to add some rich nutrients to the soil. It is made sure that the plant receives a good amount of sunlight. During dry spells, the plant is watered generously but not too much as there are chances of root rot.

The plant that is grown directly in garden beds produces high-quality yield than the one that is brought up in trays or transplanted in pots.

After sowing coriander, the seeds take 2 to 3 weeks to germinate. The plant then develops roots and gives out the shoots that tear past the ground, producing baby leaves.

The stems are thinned regularly to allow the coriander plant to manifest its largest possible size. Coriander plant blooms in spring and summer that invite visitors to help with pollination. The fertilization further follows closely behind the formation of fruit, which when gets dried, is termed as seed.

The seeds loosen up with time to be dispersed and give rise to a new progeny of coriander plants.


Coriander (seed) is harvested when they turn brown and seem to be a bit loosened from the stem.

Coriander (seed) is harvested by agitating the stems to give away the seed heads.

Coriander is air-dried in a paper bag and stored in an airtight jar or paper bag to preserve its fragrance and signature taste.


Coriander is one of the most commonly used seeds to receive a myriad of fringe benefits.

  • Tincture - Infuse chopped coriander seeds in grain alcohol for 4 to 6 weeks. Strain the liquid and place it in a dark and dry place.
  • Tea - Coriander is soaked in hot boiling water for 10 to 15 minutes to yield coriander tea.
  • Decoction - Coriander is simmered overnight in water to form a coriander decoction.
  • Syrup - Coriander and water are boiled together for 5 minutes. The seeds are then strained and granulated sugar is dissolved in it to make coriander syrup.