Green seasoning and spicy aromatic seeds.
An annual, spicy, early ripening plant 40-70 cm high. Fresh herbs and seeds are used to flavor culinary and bakery products.
The harvesting of greens begins when the plants reach a height of 15-20 cm. To obtain seeds, the plants are mowed when the fruits are brown by 40% and ripened in sheaves.
The culture is cold-resistant, withstands frosts down to -5 ° C. Seeds germinate at a temperature of + 8 + 10 ° C in 12-18 days.
Prefers light, fertile, moist and non-acidic soils. The plant is light-requiring
Sowing: April (3) - July (1,2).
Seeds can be sown in late autumn as well as in spring 1,5-2,0 g/m2. Slow germination - within 2-3 weeks.
Harvesting: July - August.
Eng.: Coriander, Chinese parsley, cilantro. Suom.: Korianteri. Sven.: Koriander.
* Coriander is evidence that an unpleasant-smelling plant can produce fruits that are pleasant in taste.
Its name, which was used by Pliny, comes from the Greek "koris" (bug) and "anon" (anise). Indeed, if you knead the fresh leaves of this plant, it will smell unpleasantly of bedbugs...
However, its ripe fruits, when used in combination with other spices, give the dishes a delicious taste. For example, the basis of the well-known curry sauce is crushed coriander seeds. The leaves and stems of this culture are rich in vitamins B1, B2, C, P, carotene. The fruits contain 0.2-1% essential oil and 16 to 28% technical fatty oil.
The main part of essential coriander oil is linalool, from which very valuable aromatic substances are obtained, which smell like lemon, rose, violet, linden blossom.
The healing properties of coriander are due to the biological activity of the essential oil. It has a variety of properties: choleretic, analgesic, antiseptic, wound healing and soothing.
In Indian medicine, coriander is used to increase the overall tone of the body, as a diuretic, stomachic and general tonic.