Koleksiyon: Coriander

Coriandrum sativum is native to the Mediterranean Basin. All parts of the plant species are edible, with the fresh leaves, called cilantro, and dried seeds most traditionally used in cooking. The white or very pale pink flowers, borne in small umbels, mature into hard seeds with a hard coating; harvest the seeds for continuous propagation. Coriander roots have a deeper, more intense flavour than the leaves.