Coriander is a perennial herb with aromatic leaves. It can grow up to 3 meters high and has a square shape with dark green foliage. The leaves are edible and the tender young leaves can be fried to make Fajitas, a popular dish from the Middle East. In India the curry leaf, coriander leaves, or cilantro, are the only other herbs which have been used in India. After going to Qatar, learnt more about the herbal values of parsley, thyme, mint, sage, basil, Rosemary, and pandan leaves for use in cooking.
Coriander has strong medicinal properties that date back to ancient times. Indian scientists carried out research on this herb revealing that it contains three major bioactive compounds including ginger, sulfur, and manganese, which are very powerful antioxidants. These compounds have anti-inflammatory, anti-bacterial, anti-viral, anti-fungal, sedative, and anti-cancer activity. Research also indicates that these compounds possess anti-oxidant, anti-psychotic, anti-spasmodic, and anti-carcinogen activity.
According to traditional legend, chewing on fresh coriander leaves was a cure for poison-gas syndrome. Coriander, a prominent ingredient of Indian cuisine, was used by the British in their army as an antidote for poisonous gas created by German soldiers during the First World War. It was also used by American soldiers suffering from gas poisoning during the war.
Coriander is best known for its flavor in India, where it is a major constituent of dishes like dosa and radar dishes. In fact, it is used in almost every Indian dish. The major benefit of using coriander leaves in cooking is that its bitter flavor eliminates most of the vegetables’ flavor making it an excellent substitute for sugar and salt. Moreover, its pungent taste makes it an excellent choice to replace garlic in curries, especially when rice is considered unnecessary.
To use in making curries, first crush two teaspoons of dried coriander leaves and add them to boiling water to boil for about five minutes until the liquid boils. strain off the leaves after boiling and keep them aside. In a mixing bowl, first mix the dried coriander leaves with four teaspoons of water and let the mixture cool down. Add the powder to the cooled liquid and blend well.
Coriander is a Latin name meaning “little bay”. It grows in abundance in India and is one of the more popular annual herbs grown commercially. When the young leaves are cracked to make the pesto, the seeds are considered to be of high medicinal value. The seeds of the fennel plant are also useful as a digestive aid that is helpful in diarrhea and can be taken as a supplement to boost your diet.