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The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavoured.

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- Coriander - Wikipedia, the free encyclopedia

- Health Benefits of Coriander | Organic Facts

- Coriander and Cilantro - Old Farmer's Almanac

- http://www.naturespride.eu/our-products/product-detail/coriander/
- http://www.taste.com.au/how+to/articles/65/coriander

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The health benefits of coriander include its use in the treatment of skin inflammation , high cholesterol levels, diarrhea, mouth ulcers, anemia, indigestion, menstrual disorders, smallpox, conjunctivitis, skin disorders, and blood sugar disorders, while also benefiting eye care.

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Coriander is a soft, hairless plant growing to 50 cm tall. The exact origin is unknown, but is likely from Greece. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The herb taste similar to parsley, but with more lemon influences.

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- coriander pesto

- Coconut chicken curry with coriander pesto

- Warm tomato and coriander dip

- Honey chilli chicken burger with coriander sauce

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1) Water the seedlings regularly throughout the growing season. ...

2) Thin seedlings to 6 inches apart so that they have room to develop healthy leaves.

3) Once the plants are established, they do not need as much water per week. ...

4) Fertilize once or twice during the growing season with nitrogen fertilizer.

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Coriander is best added to dishes just before serving as heat can reduce its potency. Great with chilli, carrot, basil, mint, chicken, beef, avocado, coconut, couscous, garlic, ginger, soy sauce, fish, prawns, scallops and mussels.

Also known as cilantro, Chinese parsley and, very occasionally, Greek parsley, coriander is one of the most versatile herbs as all parts of the plant - roots, stems, leaves and seeds - can be used in cooking. Native to the Mediterranean and western Asia, coriander is an essential ingredient in Thai, Chinese, Vietnamese, Indian, Turkish, Spanish, Portuguese, North African, Mexican and Latin American cuisine. It looks very similar to continental parsley and the two are easily confused, but once you smell coriander there's no mistaking its distinctive lemony-ginger aroma. The seeds have a mild citrus smell and flavour, which is very different from the strong taste of the roots, stems and leaves that people either love or hate.

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there is only one type of coriander.

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the coriander leaves look like this when they have grown.