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.

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.

- Coconut chicken curry with coriander pesto

- Warm tomato and coriander dip

- Honey chilli chicken burger with coriander sauce

- Health Benefits of Coriander | Organic Facts

- Coriander and Cilantro - Old Farmer's Almanac

- http://www.naturespride.eu/our-products/product-detail/coriander/