Coriander, also known as cumin seeds of the cilantro plant, is a spice obtained from dried seeds after the flowering of the plant. Unlike cilantro, which is used as fresh leaves, coriander refers specifically to the seeds with a characteristic straw-beige color and rich aroma. It is widely used in cooking to flavor meat and fish dishes, cheeses, sausages, canned goods, and is also an important component of many spice mixes, such as curry. Coriander is particularly known as a key ingredient in Borodinsky bread, giving it an unforgettable spicy taste and aroma.
In addition to culinary merits, coriander has significant beneficial properties. Its composition contains essential oil rich in linalool, geraniol, and other valuable components, as well as fatty oils, vitamins A and C. These substances provide anti-inflammatory, bactericidal, warming, and wound-healing effects. Coriander aids digestion, relieves symptoms of heartburn and heaviness after meals, normalizes blood sugar levels, and helps with respiratory tract diseases. It is used both fresh and dried, while infusions and decoctions from seeds are used to calm the nervous system and in cases of increased excitability.
Coriander can be grown both at home and in open ground. Seeds are sown in pots with planting soil, lightly covered with earth, and the temperature is maintained in the range of 15-20 °C. Seedlings appear within 14-21 days, after which the plants are placed in a bright and well-ventilated area. In open ground, sowing is conducted from April to June, and the harvest period lasts from June to October. For continuous green yield, it is recommended to re-sow seeds every 2-3 weeks. When growing for seeds, it is important not to remove leaves and flower stalks, as well as to regularly water and weed the plants.
