(Coriandrum sativum) is a bright green annual plant with thin hollow stems. Both leaves and stems are used in cooking and herbal medicine. It is native to the Mediterranean, southern Europe, and the Middle East. It is one of the world’s ancient herbs dating back to at least 7,000 years ago.
Coriander seeds have been used primarily as a carminative, digestive, and stimulant. In parts of Europe it has been used as an ant diabetic plant. In India it has been know for its anti-inflammatory properties. It is helpful in lowering high cholesterol by converting cholesterol to bile acids within the liver.
Coriander is used extensively in the kitchens of China, Latin America, and Spain. The flavor works well with beets, onions, lentils, and beans. It sets the flavors in salsas and curries.