Short description: Coriander, also called cilantro or dhaniya, is a fast-growing annual herb in the Apiaceae family cultivated for both its fresh, citrusy leaves and warm, aromatic seeds. Leaves are used fresh as a garnish or in sauces, while seeds are used whole or ground as a spice in many cuisines worldwide.
Potassium521 mg1267 mgImportant for electrolyte balance.Key volatile oilTraceLinalool, geranyl acetateGives seeds aromatic, citrusy profile.
Disclaimer: These figures are illustrative averages. Use lab analysis or food-composition databases for precise values in scientific or regulatory contexts.
| Category | Details |
|---|---|
| Best uses (leaves) | Garnish, salsas, chutneys, salads, soups, marinades, herb pastes (e.g., chimichurri-style, green chutney). |
| Best uses (seeds) | Whole or ground in spice blends, pickling, baking (rye breads), curries, rubs and teas. |
| Storage (leaves) | Refrigerate wrapped in a damp paper towel in a sealed bag for up to 7–10 days; for longer, blanch and freeze. |
| Storage (seeds) | Store whole seeds in airtight containers in a cool, dark place for up to a year; ground seeds lose aroma faster. |
| Sowing | Sow directly in soil 0.5–1 cm deep; succession plant every 2–3 weeks for continuous harvest. |
| Water | Keep soil moist but not waterlogged; regular watering during leaf harvest, reduced after flowering. |
| Pests & diseases | Watch for aphids, powdery mildew and damping-off in seedlings; good air circulation and crop rotation help. |
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