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Coriandrum sativum
Also called Chinese Parsley, Cilantro
Coriander (Coriandrum sativum) is a fast-growing annual herb in the carrot family, grown for its fresh leaves (cilantro) and dried seeds. It bolts quickly in heat, so sow in cool weather and in succession for a steady supply.
Coriander (), or Coriandrum sativum, is an annual herb in the family Apiaceae. The leaves are known as cilantro () in the US. Most people perceive the leaves as having a fresh, slightly citrus taste. Due to variations in the gene OR6A2, some people perceive its flavor to be more soaplike or rotten.
The species is native to the Mediterranean Basin. All parts of the plant are edible, with the fresh leaves and dried seeds most traditionally used in cooking. It is included in Peruvian, Mexican, Indian and Southeast Asian cuisines.
Text excerpted from the Wikipedia article Coriander by its contributors, under CC BY-SA 4.0; the excerpts and the care summary drawn from them are shared under the same licence.
The care summary was written by AI (Claude, Anthropic) from the sources on this page, with general growing knowledge where they are silent. Check before relying on it.
Life form, climate and native range: World Checklist of Vascular Plants, Royal Botanic Gardens, Kew (CC BY 3.0), reformatted; see Plants of the World Online.
Pet safety from the ASPCA toxic and non-toxic plant lists.
