Organic coriander

Seeds:  150  / Botanical name:  Coriandrum sativum

The basic herb for refining Latin American and Asian cuisine

Its leaves resemble parsley, which is why coriander is also called Chinese parsley. However, it tastes completely different – ​​intensely spicy and strongly aromatic. In late summer, the flowers produce yellowish-brown, spherical schizocarps. Unlike parsley, where usually only the leaves are used for seasoning, coriander also uses its stems and seeds.

Natural habitat:  Coriander originally comes from the eastern Mediterranean.

In the kitchen:  Under normal summer conditions, harvesting begins in June. The young leaves, in particular, have a more delicate flavor. Cut entire shoots close to the ground or pick individual leaves – ideally from top to bottom. You can chop coriander finely and freeze it immediately after harvesting. Coriander has significantly influenced Latin American and Asian cuisines. Because the herb is sensitive to heat, it should always be added at the very end of the cooking process, otherwise it will lose its aroma. Coriander enhances salads, soups, rice, meat and fish dishes, vegetables, and curries. If you wish to use the leaves, flowering should be delayed as long as possible. Once the buds have opened, the coriander plant invests all its energy in the growth of the seed heads. This process comes at the expense of the flavor in the green parts of the plant. However, since the seeds are also suitable as a spice, it is recommended to allow some plants to flower. In this case, cut off the withered flower heads. The seeds are then dried for about two weeks and can then be used. Coriander seeds are herbaceous and aromatic with a sweet aftertaste. They are suitable cooked whole in curries, with meat, poultry, fish, vegetables, and pies; ground, they are used in salads, sausages, sauces, chutneys, and baked goods.