Friday, August 10, 2007
This annual herb has been cultivated for medicinal and culinary uses for over 3,000 years. Often named Cilantro, all parts of the Coriander plant are pungent and can be used in cooking. Use the seeds in chutney and preserves, whilst the leaves can be added to curries, stews and stir fry dishes. Coriander is an excellent digestive tonic and a mild sedative.