Coriander is an excellent herb to keep in your kitchen, because it has both medicinal and culinary purposes. Sharp lemon flavor of cilantro or coriander added to recipes to flavor containing lentils, fish and vegetables. Cilantro is often used to flavor Asian and Mexican cuisine. Coriander is also used medically holistic healer in Ayurvedic medicine to lower blood pressure.
Coriander herb native to the Mediterranean and Asia Minor (Turkey) regions. It is a perennial, but is grown as an annual, which requires good drainage, fertile soil, rich in warm summer climate to thrive. For coriander leaf, a plant allowed to reach only about 9 to 15 inches in height. If left to grow further, it can reach 5-7 feet tall, bears umbels of small white or pale pink flowers in mid-summer and then round-oval, numerous, fragrant coriander seeds.
Coriander seeds are small, yellowish-brown, round or oval in shape with vertical edges and has a flavor that is aromatic, sweet and citrus, but also slightly peppery.
Coriander plant is very low in calories and contains no cholesterol. However, dark-green leaves have a good amount of antioxidants, essential oils, vitamins and ballast materials, which can help reduce the LDL, or “bad” cholesterol.
Coriander is a good source of minerals such as potassium, calcium, manganese, iron and magnesium. Potassium is an important component of cell and body fluids, which help regulate the heart rate and blood pressure. Iron is essential for red blood cell production.
It is also rich in many essential vitamins, including folate, riboflavin, niacin, vitamin A, beta-carotene, vitamin-C, which are necessary for optimum health. Vitamin C is a powerful natural antioxidant. 100 g coriander leaves provide 30 percent of the daily recommended levels of Vitamin-C.