The fresh fragrant leafy coriander we all know so well in Britain on our Balti dishes as a tale to tell!
The variety we see mostly in Britain is Coriandrum Sativum sometimes called Chinese parsley was said to be introduced to Northern Europe by the Romans and Cilantro which is less popular. The Romans don’t know how thankful we are! Amazingly both varieties have been around for at least three thousand years with little change to what we buy in our shops today, so we are experiencing a real part of history daily! The herb is used extensively all over the world for its culinary uses for the garden-fresh leaves, ground spice coriander, and the versatile seeds!
Corianders culinary usage is endless in curries, pickles, chutney, sauces and sprinkled over fresh salads. The herb is added for flavouring in cheeses, soups and breads. Coriander ingredient and a garnish for cakes, meat, fish and vegetables, the flexibility is infinite!
Coriander’s Amazing life, Do We Really know it!
There is gossip coriander Cilantro was found in Tutankhamun’s tomb in ancient Egypt.
An Arabic tale says that a man that remained childless was cured from infertility with a marvellous concoction that included coriander!
Ancient Chinese Stories say that coriander can stimulate potency, thought for our partners!
Mythical stories say that the herb was used as an aphrodisiac to spice up sexual life, so watch out if a loved one keeps using coriander in meal!
Romans used the leaves for food and the robust roots for essential oils for perfume making, and we pay so much for perfume when we just could use coriander!
Around the world Today!
In Germany, coriander seeds are used in pickling.
In Belgium they sometimes brew beer with the seeds and paired with orange peel for a citrus flavour, so watch out too much could therment and send you over the limit!
Thai cuisine chef don’t waste any part of the herb; roots can be used in soups and curries. The roots cook quickly, so they are add at the latter stages of cooking.
Coriander seeds are used a lot in Indian cookery, for instance as well as a spice is used as a thickener and the seeds can be roasted and eaten as a snack.
They also boil the seeds in water as a cold relief remedy, wonder why we have the flue jab!
Extensive use of the herb in Mexico, Mediterranean, Kenya in many of their everyday dishes!
Coriander oil is used in soaps, body lotions, creams, and exfoliating face masks, the amazing herb is competing with our high street labels!
The plant is used within a lotion externally, to help painful joints and rheumatism.
Coriander can be given to those partners who suffer from bad breath, either chewing the seeds, which incidentally help digestive issues; – in many cases the two may go hand in hand. – or even in a gargle/mouth wash or even drink as a simple tea.
The herb is noted to help memory, probably because it helps circulation and anything that helps circulation, by cleaning, moving and cooling the blood is good for health generally, well I’m sure we all need a little help with our memory!
The plant is excellent for masking herbal medicine if it is bitter or has a strong taste so watch out who’s trying to hide a secret!
Cilantro is full of vitamins and minerals, namely A B C E and K; it contains Potassium, Phosphorus, Calcium and Magnesium, just what is the doctor ordered!
There is research as you are reading in universities all over the world using Coriander!
Page 2 I have attached the pictures for each step.
Growing your own coriander could be the easiest gardening you do! This herb is one of those plants that should be grown straight outside your kitchen door or even inside your kitchen on the window sill…
For continual fresh leaves sow a few seeds every three to four weeks in a prepared bed or container. Where possible add aged manure or compost when planting to produce a faster and more luxurious growth, which should survive in most gardens. Coriander plants should always be kept as moist environment for longer as possible to maintain succulent growth and extend the time for when the plant goes to seed.
Here is your step guide to easy successful coriander plants
Buy coriander seeds from your local garden centre or delicatessen; make sure these seeds from a deli have not been roasted or they will not grow, opps! Off you go!
Soak the seed in water over night.
Use a square piece of muslin or even an old tea towel will do, place the soaked seeds in the centre.
Tie the seeds tightly into a knot and leave for a couple of days to grow roots, make sure the seeds do not dry out, a further sprinkle of water daily is advisable.
After 3-4 days the seeds should have grown little white roots.
Now get your container or bed ready with lots of drainage and compost.
Carefully spread the rooted seeds so not to damage the growing roots, delicate!
Cover the seeds with compost, and water in well.
If you are using a container place in partial shade, keep moist within 5 days your plants should have a couple of leaves
By 3 weeks your coriander should be ready for your table!
Once your plants have gone to seed, these seeds can be kept for planting in the future or for recipes, place the seeds in a paper bag and put them on top of a kitchen cupboard where it is nice and warm and allow to dry before storing!
If you feel that when harvesting you have excess leaves; grind the leaves, stems and water to form a coarse paste then put the paste in small container or even ice cube container to freeze overnight. The next day empty the cubes into a bag store in the freezer for use in the future recipes!