Oksanit — a medium-maturing Ukrainian coriander variety, characterized by a maturation period from emergence to harvesting greens of 30-35 days, and 90-110 days for seed collection. The plant features green leaves with a distinct aroma and high drought resistance, making it low-maintenance to grow. Coriander Oksanit is cultivated not only for leafy greens but also for producing essential oil from its seeds, which contains 1.85–2.55% in the fruits. The plant reaches a height of 116–120 cm, with round, light-brown fruits of moderate ribbing. The variety exhibits enhanced disease resistance, particularly against ramulariosis, contributing to its high yield with a biological potential of up to 28 ц/га. Recommended growing zone — steppe regions of Ukraine. Coriander greens are widely used in cuisine, especially in Eastern countries, where they are added to salads, soups, meat and vegetable dishes, without thermal processing to preserve the aroma. Coriander seeds are used to flavor liqueurs, baked goods, confectionery, sausages, cheeses, and fish dishes. To preserve flavor and aroma, whole seeds are recommended, which are best slightly toasted on a dry skillet before grinding to enhance their aroma.
