Scientific name: Coriandrum sativum
Common name: Coriander
General description: They probably come from the Mediterranean basin, where the Greeks and Romans used them in dishes and drinks. It is also known that coriander was used by the Egyptians ancient, to embalm bodies and as a medicinal herb.
The rounded fruits are often called 'seeds' that split into two parts that contain one seed each.
They are used in Indian and Arab cuisine. In Portugal, it is in the Alentejo where they are used most in dishes such as açordas, dogfish soup, pork à la Alentejana, or also to season salads.
Both the leaves and nuts are used in cooking as a seasoning, where the leaves acquire the strongest flavor as they age.
Nutrition Facts: Coriander is rich in fiber, protein, vitamin B, and niacin. The leaves are very rich in iron and vitamin C.
Climate: Generally very adaptable. Preferably in mild and warm climes. Generally, plants that grow in full sun have more flavor and aroma.
Soil: Preference for well-drained soil, rich in organic matter, and as it is a rustic plant, it produces leaves with better flavor and more aroma if grown in soils that are not very fertile.
Watering: Keep the soil moist when the plant is young without remaining soggy. When the plant has a good development, watering should be more spaced, allowing the soil to dry slightly between one watering and another.
Consociations: There are no known consociations, and popular wisdom says "that it doesn't like to be side by side with parsley." Coriander has mite and aphid-repellent properties, and it is an umbelliferous plant. In rotation, it can be followed favorably by Garlic, Leek, Onion, and Corn.
Sowing time: February to November.
Harvest time: All year, around 30 to 70 days after planting.