Culinary uses

Leaves and leafstalks of coriander are used to flavour soups, salads, beans and curries. Seeds are an ingredient of curries, curry powder, pickles, pickling spices, baked foods, sausages and sauces.


Both seeds and leaves are rich in volatile oil that acts mainly on the digestive system, stimulating appetite and relieving irritation. It is also an expectorant. The oil is fungicidal and bactericidal.

Medicinal uses

Internally used for minor digestive problems, and externally for joint pain.

How to grow

Coriander is an annual – sow seed in spring in well-drained fertile soil in sun. On the other hand, planting in shade can stimulate leaf production for salads.