Coriander / Cilantro

The International Herb Association has named coriander/cilantro (Coriander sativum) as the “Herb of the Year” for 2017. The name comes from ancient Latin and Greek. It is also known as Chinese parsley and is a cool season annual herb in the family Apiaceae. It was brought to the British colonies in North America in 1670 and was one of the first spices cultivated by early settlers. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Coriander is used in cuisines throughout the world. The fresh leaves are an ingredient in many South Asian foods such as chutneys and salads; in Chinese and Thai dishes; in Caribbean and Mexican cooking, particularly in salsa and guacamole and as a garnish; and in salads in Russia and other countries. Chopped coriander leaves are used as a garnish on Indian dishes as well. The roots are also used in a variety of Asian dishes especially in Thai soups and curries.