Common Names: Coriander, Chinese parsley, dhania

Scientific Name: Coriandrum sativum Apiaceae

Identification: This plant can be identified by its looks. It grows about 20 inches tall, and appears soft. The leaves can vary in shape broadly lobed at the base of the plant or slender and feathery higher on the flowering stems. The flowers are born in small umbrels, white or pale pink in color, asymmetrical. The fruit and seeds are globular.

General info: Cilantro is the Spanish word for Coriander. It is commonly used in Mexican cuisine. It is native to regions spanning from southern Europe and North Africa to southwestern Asia.

Parts Used: All parts of the plant are edible, but fresh leaves and dried seeds are most commonly used in cooking. Roots may be used also.

Storage: Keep in a cool dry place. Leaves spoil easily.

Safety : This herb can create an allergic reaction in some people.

Books: The 50 Miracle Cures of Coriander by: Dr. Awad Mansour