Crops Coriander (Coriandrum sativum)

Further Information



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Common Name	CORIANDER
Latin binomial	Coriandrum sativum
Plant family	Apiaceae
Names in other languages	coriandre (F), koriander (D), coriandro (E)

Coriander has been used as a spice and for medicinal purposes since ancient times. The fruits, whole or ground, are an important constituent of curry powder, and are also used to flavour pickles, sauces and confectionery. The essential oil, which is obtained from the seeds by steam distillation is used for flavouring gin and other beverages, in medical preparations such as tonics and stomachics, and in the cosmetic and perfume industries. Young leaves are also consumed fresh as a constituent of salads, stews and cooked dishes in many countries.

This entry forms part of the publication Crops for Industry and Energy in Europe

References:

Bremness, L (1988) The Complete Book of Herbs. London: Dorling Kindersley & National Trust.

Chisholm, C J (Ed) (1994) Towards a UK Research Strategy for Alternative Crops. Silsoe: Silsoe Research Institute.

Diederichsen, A (1996) Coriander (Coriandrum sativum L.). Promoting the conservation and use of under-utilised and neglected crops 3. Gatersleben & Rome: Institute of Plant Genetics and Crop Plant Research & International Plant Genetics Resources Institute.

Hornok, L (Ed) (1992) Cultivation and Processing of Medicinal Plants. University of Horticultural Sciences, Budapest. Chichester: John Wiley & Sons.

Langer, R H M & Hill, G D (1991) Agricultural Plants (2nd Edn) Cambridge: Cambridge University Press.

Rosengarten, F (1969) The Book of Spices. Wynnewood: Livingston Publishing Co.

Zohary, D & Hopf M (1988) Domestication of Plants in the Old World. Oxford: Clarendon Press.

Industrial Crops and Products. Amsterdam: Elsevier Science B V

Relevant EC funded projects:
AGRE-0039
AIR-1817