Coriander

Coriander/Cilantro (Coriandrum sativum)
Other Names: Chinese Parsley, Indian Parsley
3' Annual
Full Sun
Parts Used: Leaves, Seeds
Uses: Culinary, Medicinal
Flowers: Flowers are white in warm weather and mauve in cool weather
Planting: Germination: 65ºF for 2 weeks. Dislikes transplanting.
Notes: popular in mexican cooking and salsas as a balance to the hot peppers. Seed oil is fungicidal and antibacterial.Coriander, Coriandrum sativum is an annual herb in the family Apiaceae. The name 'coriander' in a culinary context may refer to either the seeds of the plant (used as a spice), or to its leaves (used as a herb); however, in North American countries the name Cilantro is given to the leaves. Coriander is native to southwestern Asia and west to north Africa. It is a soft, hairless plant growing to 50 cm [20 in.] tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, and with the petals that point away from the centre of the umbel being longer (5-6 mm) than those pointing to the middle of the umbel (only 1-3 mm long). The fruit is a globular dry schizocarp 3-5 mm diameter.

The name coriander derives from French coriandre through Latin coriandrum in turn from Greek “κορίαννον”.^[1] John Chadwick notes the Mycenaean Greek form of the word, koriadnon, "has a pattern curiously similar to the name of Minos' daughter Ariadne, and it is plain how this might be corrupted later to koriannon or koriandron."^[2]