Coriander is a soft, hairless plant growing to 50 cm tall. The exact origin is unknown, but is likely from Greece. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The herb taste similar to parsley, but with more lemon influences
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Coriander is available from Israel and Kenya
Calcium, Copper, Fiber, Folate, Iron, Magnesium, Manganese, Niacin, Pantothenic, Phosphores, Potassium, Riboflavin, Thiamin, Zinc, Vitamin A, B6, C, E and K.
The leaves of the coriander are variable in shape, broadly lobed at the base of the plant, and is rich in minerals and vitamins.View Coriander
After being washed the coriander can be added fresh or cooked to a dish.Consumption
Coriander is commonly used to add flavour to a dish. Fresh herbs of coriander are used in chutneys, sauces, curries and soups, and many more ways. As heat diminishes their flavour quickly, coriander leaves are also used raw or added to the dish immediately before serving.When to eat
Fresh coriander can be kept for a short time in the refrigerator, or for a longer period in the freezer.
Did you know?
- Coriander is also known as Cilantro.
- Coriander works as an aphrodisiac.
- A teaspoon of coriander juice, mixed with a pinch of turmeric powder, is an effective remedy for dry skin and pimples.