Coriander (Coriandrum sativum, कोथिंबीर, धनिया)

by Dr. Hema D. Sane

It is a small pot herb, reaching height of about 10-15 cms; with finally dissected leaves borne on delicate, tender stem. The flowers are produced at the tips of the branches in umbrella like clusters. The fruits are very small, about 1 mm in dimension.

Both, the tender herbs and seeds are used as species. The tender leaves are cut and are used to garnish to dish along with fresh tender coconut shreddings. The aroma of the leaves is very lavish.

The leaves also can be used after drying.

The fruits are used as one of the main ingredients in preparation of curry powder.

Aroma of leaves and of fruits is because of a volatile oil-coriandrol. The leaves also contain considerable amount of vitamin A and C.

Leaves exert cooling effect hence their juice is applied to blisters caused due to marking nut.