Coriander (Latin name: Coriandrum Sativum) belongs to the Apiaceae family. The plant blooms from June to July and its seeds ripen from August to September. All parts of the plant can be consumed, but we usually find its fresh leaves or dried seeds of the plant.
Its name probably comes from the Greek word “κόρις”, which became “κορίαννον”, which in modern Greek is the bed-bug, due to the similar smell. This was translated into Latin in Coriandrum and in the 14th century it appeared as coriander in England by the French Coriandre.
Health Benefits and Uses
Its leaves are more fragrant than the seeds. They are rich in vitamins A, C, and K, while its seeds, although they do not have vitamins, have a high content of calcium, selenium, iron, etc. It has flavonoids which are a group of antioxidant compounds. As a result, it has anti-inflammatory abilities. It lowers cholesterol and especially its leaves improve the function of the pancreas. Breastfeeding women are advised to drink tea with coriander to increase milk production.
It is no coincidence that traditionally it’s a culinary herb. It improves the health of the digestive system and at the same time, its essential oil can even cure diarrhea, especially if it is due to fungi or germs. Its seeds, when chewed raw, stimulate the outflow of gastric juices and are an alternative method of combating bad breath, especially after eating garlic. However, it is recommended to pay attention to the amount, because high amounts could have a drug effect on the body. Externally, the seed extract can be used for bruising and as a poultice for rheumatic pains.
Country of Origin: Greece
Caution! Herbs should not be consumed uncontrollably. Consult your doctor before consumption. They are not substitutes for drugs and can cause side effects and allergies.