Cilantro is an annual herbs and has a specific aroma. Due to its taste characteristics, the plant has become widespread in the culinary field. Using various varieties cilantro can change the perception of a dish and bring innovation to familiar recipes.
In Russia, coriander began to spread relatively recently. Initially, the plant settled in the territory European countries in the western and central parts. For the first time, cilantro in the form of seeds, along with anise, was brought to Russia from Spain by Count Apraksin. Coriander seeds were distributed for cultivation to the peasants of the village of Krasnoye, Voronezh province. Among the seeds of anise, there were coriander seeds that they wanted to destroy like a weed. Over time, cilantro plants were tasted and used as a fragrant spice.
Variety Description
Sowing coriander belongs to herbaceous plants from the umbrella family. Despite the unusual aroma, the plant occupies a high position among all known spices. Among all essential oil crops grown in Russia, it is coriander that owns more than 75% of the area.
Appearance
The cilantro plant reaches a height of about 70 cm, has rounded stems branched from the base, an erect fusiform root and pinnately dissected leaves. At the edges, coriander leaves can be serrated or three-lobed. During the flowering period, the plant is covered with small pale pink or white flowers, folded into umbrellas. Ripe coriander fruits are dark achenes about 50 mm long. Spherical brown-yellow coriander fruits crumble into two miniature spheres when pressed.
Chemical composition
Spicy coriander is a rich source of rutin, vitamins B and C, carotene, calcium, phosphorus and magnesium. Dry cilantro seeds have a cool pungency and a distinct flavor as the drying process removes the aldehyde trans-tricedenol-2 from the plant.
Beneficial features
Essential oil culture is used in various industries due to its useful characteristics. These include the following:
- cilantro enriches dishes with vitamins A and C;
- plant seeds promote healing of abrasions, reduce pain, stabilize the digestive process and liver function, help in the treatment of hemorrhoids and eliminate constipation;
- frequent use of coriander strengthens the immune system, has antiseptic and anti-inflammatory effects;
- greens improves appetite, activates the process of excretion of toxins from the body, improves intestinal motility, strengthens blood vessels and has a positive effect on blood composition;
- coriander lowers blood sugar levels, so it is recommended to include it in a permanent diet for diabetes;
- essential oil culture helps maintain your figure and fight overweight.
Where does it grow?
Any varieties of cilantro germinate best in sunny areas with fertile soils with weak acidity. When choosing a place to plant coriander, avoid heavy, clay soils, on which a dense crust is formed. You can plant coriander not only in the beds on suburban area but also at home.
The nutritional value
100 g of cilantro contains 1% daily allowance carbohydrates, 3% protein and 1% fat. The carbohydrate content of the plant in grams is 3.7 g, which is about 52% of the total energy from a serving or 15 kcal. The total calorie content of coriander is 23 kcal.
The composition of greens includes 0.9 g of sugar and 2.8 g of fiber. Coriander does not contain trans fats and cholesterol. Of the fat-soluble vitamins, there are: beta-carotene, alpha-carotene, vitamins A, E and K. Coriander also contains a number of macro- and microelements.
Spices from coriander
Coriander is a common spice in Indian, Georgian and many other oriental cuisines. Coriander greens are included in recipes for pickles, pastries, marinades and liqueurs. Due to its light taste, cilantro blends perfectly with other spices, such as basil, dill, chili, mint. The most popular combination of cilantro with cumin. Also, cilantro is included in the composition of the Indian mixture of masala and curry seasoning.
Benefit and harm
Coriander has a beneficial effect on the human body, it is used for depression, colds, diabetes. The essential oil, which is part of the spice, has a strong anti-inflammatory and antiviral effect, and is excreted through the urinary system, healing the kidneys and bladder.
In spite of useful features coriander, increased consumption of cilantro can lead to negative consequences. Greens are contraindicated in violations of the myocardium, thrombophlebitis and vascular diseases. Coriander can provoke an allergic reaction, so allergy sufferers should use the product in small quantities. Including cilantro in the diet in a limited amount is also necessary for women during lactation or during pregnancy.
Types of cilantro
There are a large number of coriander varieties that differ in taste characteristics, appearance, growing characteristics and other indicators. The most common among gardeners are the following types of cilantro:
Vanguard
Borodino
Mid-season variety coriander, ripening in 40–45 days. The mass of each plant is about 25–30 g. The yield is 2.5 kg / sq. m.
Kin-Dza-Dza
Upright plant with little branching. Distinctive feature- lack of anthocyanin coloration of the umbrella. The average yield is 1.5–1.6 kg / sq. m.
Market King
Plant variety with dense vegetation. The leaves are medium in size, rich green, smooth. The main advantages of the variety include high aromaticity and resistance to frost. Productivity - 2.9 kg / sq. m.
Picnic
A fast growing type of cilantro that matures in 35 days. The leaves are large with serrated edges. Productivity - 3.2 kg / sq. m.
charm
A late ripe variety of coriander. The ripening period is 35 days. Small plants up to 40 cm high. Productivity - 3.2 kg / sq. m.
Shiko
Well leafy plants 50–60 cm high. Mid-season variety grows in 40–45 days. The yield is low - about 0.8–1.2 kg / sq. m.
Alekseevsky
Variety of cilantro plant with smooth leaves and umbrella-shaped inflorescences. Plant height 85-90 cm. Productivity - 1.4 kg / sq. m.
Ray
A compact variety of coriander weighing 20–40 g and about 50 cm high. The protein content is 9% and twice the standard. The yield of the plant is 1.5–1.7 kg / sq. m.
cultivation
Cilantro seeds are able to germinate even at low ambient temperatures, starting from 6 degrees Celsius. You can start sowing the plant in early spring by placing the seeds in open soil. Many gardeners plant a plant in several stages, leaving breaks of two weeks between them. It is allowed to start sowing coriander from March until the end of summer. Large seeds are sown in wide rows, leaving gaps of about 40 cm. The optimum depth for seed placement is 2–3 cm.
Early shoots of coriander tolerate late frosts, up to 7 degrees negative temperature. At the same time, for active growth and achieving good coriander yields require warm conditions - over 20 degrees Celsius.
Also, plant seedlings require the sun, so dark areas should be avoided when planting. In the absence of sun, coriander bushes will stretch upwards and will not give dense vegetation. Land for cultivation must be fertile. Regardless of the variety, it is recommended to grow cilantro after cabbage, tomatoes, legumes and potatoes. Reproduction of coriander occurs exclusively by seeds.
Care
Ripening cilantro does not require special care. It is enough to follow a few standard rules. First of all, abundant watering is important for the plant. The maximum need for watering occurs at the beginning of the growing season. During seed ripening and in the budding phase, moderate watering. Under the condition of long rains, the plants can not be watered, as excess moisture leads to the formation of rot.
In the first month of growing coriander, after each watering, carefully loosen upper layer soil to improve root aeration. Otherwise, the plants will significantly regress in growth. To build up dense vegetation, seedlings need to dive or thin out at the stage of growth of the second leaf.
Pests and diseases
When growing coriander, there is a risk of facing aggressive pests. The most dangerous is the coriander seed-eater, which gnaws holes in the fruit and causes significant damage to the crop. Once inside the fetus, the larva becomes activated and gnaws out the endosperm. If a pest is found on the beds, sowing of pickled seeds and constant removal of weeds with further thorough digging is required. In addition to the seed-eater, cilantro can be affected by the winter scoop, striped and umbrella bugs. The methods of dealing with them are similar, and insecticidal fertilizers can be used as an additional measure.
Among the diseases that spread to cilantro, ramulariasis and powdery mildew can be distinguished. Ramulariasis infects plants with excess moisture and permanent frosts. Dark spots appear on the leaves of the crop, which are gradually covered with bloom. Over time, the affected plant dies. Powdery mildew - fungal disease, which is quickly transferred from one plant to neighboring ones. The leaves of diseased plants begin to turn yellow and fall off. The main measures to eliminate coriander diseases are periodic feeding, following the rules of care and dressing the seeds.
Harvest and storage
You need to cut the vegetation before the moment when the plant will lay flower stalks. If the buds have already appeared, then the greens will acquire an unpleasant taste and begin to taste bitter. When harvesting, it is recommended to leave a small stem about 10 cm tall so that the cilantro can re-grow. At the same time, the second wave of a full-fledged crop does not always grow, and in case of growth, the leaves become smaller. Harvesting coriander can take several days with uneven planting.
You can store cilantro in a variety of ways. At home, greens retain their beneficial properties well when left in the refrigerator. The plant can be wrapped in foil or placed in a jar. The main thing is that the cilantro is sealed and air does not enter it. Leaving fresh cilantro in an airtight tray will keep it for about 8-10 days. If necessary, to ensure long-term storage of coriander, it is better to use the methods of freezing, salting, drying and pickling.
If you need to leave fresh herbs for the winter, it is better to dry them. To do this, wash the plant well in water and completely wash off the dust and remnants of the earth. First, the greens should dry out a little, after which you need to cut it and spread it on paper sheet thin layer to dry completely. You can dry coriander in a dry, well-ventilated space or in an oven preheated to 40 degrees. Dried coriander should be poured into glass jar or bag. In the dried state, the shelf life is about a year.
Using the freezing method, it is possible to keep the cilantro in a rich green color. To do this, you need to wash it, let it dry, put it in plastic bags or sealed containers and put it in freezer. At a constant temperature of -18 degrees, coriander can be stored for a year. It is better to spread the cilantro into small portions in order to get the right amount at any time.
coriander oil
Spiced oil, created using greens, is actively used in aromatherapy, medicine and other industries. The list of useful qualities of the organic oil of the coriander plant includes antibacterial, sedative, choleretic and warming properties. By adding coriander oil to your daily diet, you can prevent the development of diseases such as gastritis, flatulence, and dyspepsia. It has been proven that natural cilantro oil promotes good appetite, gland secretion and active production of gastric juice.
The external use of the oil product helps in the treatment of joint pain due to rheumatism or arthritis, as well as in relieving convulsive symptoms and muscle spasms. Due to the anti-infective action, coriander oil is used for skin diseases and inflammation. The calming effect of the oil relieves nervousness and improves the state of stressful situations. The use of the product is recommended for general fatigue and decreased immunity.
Application
The medicinal properties of cilantro allow it to be used in traditional medicine. An infusion of cilantro seeds is extremely useful in the fight against colds. Dried herbs boiled in boiling water are used to eliminate bad smell from mouth. Alcohol tincture of coriander can act as a sedative for nervous disorders and hysteria. To prepare the extract, green seeds are infused with vodka.
Sometimes tea is made from the seeds of a herbaceous plant, which is drunk during preparation for childbirth. It is better to start drinking a drink from a plant 2-3 weeks before the planned birth. It is important to understand that during pregnancy, you need to use cilantro in a limited amount so as not to provoke probable allergic reactions.
A decoction of coriander seeds is used to treat flu and sore throats. The presence of antiseptic properties of the plant ensures rapid healing of the patient and sanitation of the oral cavity. In folk therapy, a decoction and infusion of coriander is used to treat eczema and dermatitis by applying compresses to problem areas skin. When washing with a solution of coriander, it is possible to make the skin soft and velvety.
The plant is most widely used in cooking due to its special taste and bright aroma. The plant is used as a condiment, spice or freshly picked. Coriander greens are added to food at the end of cooking or sprinkled on a finished dish to give bright color and rich aroma. Coriander is suitable for combination with any vegetable salads, low-fat soups, fish and meat dishes.
Coriander oil is actively used in cosmetology for the production of cleansing tonics and skin care lotions. Cosmetic preparations based on it are used to eliminate acne and pimples, fight flaky skin and puffiness. Creams containing cilantro are an effective drug for rejuvenation and maintaining healthy skin. Hair care products containing cilantro prevent early graying, eliminate dandruff and stabilize the secretion of the sebaceous glands.
You can also use cilantro for weight loss. The product is allowed to be used with any diet that provides for the presence of greens in the diet. Coriander stimulates the accelerated metabolism in the body. Adhering to a diet, it is recommended to snack on cocktails with vegetables and herbs. The presence of coriander in the composition of such cocktails gives strength and vigor, helps to endure training and actively lose weight.
Coriander is quite often found in sets of ready-made spices and in recipes for various dishes. “What is it?” Many housewives will ask, although in fact they are very familiar with this seasoning, but they don’t always know about it. She was known in ancient egypt and Rome, is still popular today.
Familiar sharp-spicy taste, and aroma. And the name itself is somehow vaguely familiar - coriander. What it is? Most people know coriander by another name - cilantro. This is what the stems and leaves of the plant are traditionally called, while the powdered seeds are called coriander.
This plant contains just a huge amount useful substances, for example, vitamins A and C, phosphorus, iodine, selenium, manganese, sodium iron. It tones the cardiovascular system, has a choleretic effect, normalizes the functioning of the gastrointestinal tract and metabolism, and is also known as an effective aphrodisiac. In addition, cilantro has antiseptic properties and perfectly heals the skin and mucous membranes, so it can be used for inflammatory processes, burns, scratches and cracks.
In addition, coriander is a great assistant in weight loss and even helps to cope with insomnia. It is even believed to be able to lower blood sugar levels and help treat urinary tract diseases. In India, where cilantro has been known since ancient times, it is used to relieve stomach pain. It is believed that an infusion of coriander seeds helps to quickly and permanently get rid of skin problems.
There are contraindications to the use of this spice: hypertension, stomach ulcers, heart attacks, cholecystitis, thrombophlebitis. In addition, coriander is also highly discouraged during pregnancy.
What is it - a miracle plant that will help you lose weight and put you in order
vessels? Yes, the same cilantro, which, by the way, can be grown on your own windowsill, especially since caring for this plant is not at all difficult. True, it is still better to grow coriander in the garden, since this plant can reach a height of 80 centimeters and is even considered a semi-shrub. Its leaves are similar in appearance to parsley, but taste noticeably different from it. Cilantro is quite frost-resistant, so its cultivation is possible even in cold latitudes. The plant propagates with the help of seeds.
You can add this spice both in the form of greens and in the form of ground seeds to almost any dish: salads, meat. Often it is added to the sourdough mixture - it turns out very tasty and unusual. Coriander seeds are used in the preparation of confectionery and in the manufacture of alcoholic beverages. You can also add them to tea. The seasoning is considered hypoallergenic, so it is perfect for those who suffer from intolerance to traditional spices: both sweet and spicy, such as ginger, cinnamon, pepper and mustard.
The taste of cilantro is familiar to almost everyone, it is impossible to confuse it with something. It doesn’t matter what to call this plant, but now the question is unlikely to arise: “Coriander - what is it?”. Now this often used name of the spice will not cause confusion.
We are all different, and our tastes, accordingly, are also different. Someone loves unleavened food without any additives, and some, like the inhabitants of India, are ready to use an unimaginable amount of spices and seasonings in their dishes. In the kitchen of lovers of such additives, you can often find coriander. Coriander, what is it?
It is known as a spice widely used in cooking. In cooking, not only seeds are used, but also herbs, commonly referred to as “cilantro”, so you can often hear that coriander is a plant with two names. In addition, the plant, due to its pleasant aroma, are used in cosmetology, soap making, as well as perfumery, and experienced fishermen even use it to make homemade baits.
Description
This block will answer the question "Coriander - what is it from the point of view of botany and biology?" So coriander is annual plant, which grows from 20 to 70 centimeters. It has a spindle-shaped root. The fruit has a spherical shape. The size of the seeds varies from 2 to 4 millimeters, which is determined by the variety.
100 grams of cilantro contains:
- Proteins - 2.1 g
- Fats - 0.5 g
- Carbohydrates - 1.9 g
Nutritional value - 23 kcal.
Although coriander is considered one of the most common on the planet, nevertheless, Southern Europe is considered the birthplace of the plant, from which it came to Africa, and then to Asia, where it settled.
I must say that the question "Coriander - what is it?" even our ancestors asked. If you delve into the name of the plant, then from the Greek "coriander" is translated as "bug". Although the plant smells unusual, the name is not explained by the smell of an insect, but rather by the fact that appearance seeds they can be easily confused with a bug.
Surprisingly, coriander was originally used as a medicine, and not as a culinary supplement. In China, it was believed that the plant affects romantic feelings and used it as an additive to different kind love potions. In ancient Egyptian papyri, it is written that coriander was left in the tomb of the pharaoh, because they thought that it helps those who fell into another world.
There are pros and cons to the use of almost any substance or drug. Coriander, the benefits and harms of which are reflected in the article, are also not deprived of them.
Beneficial features
Coriander greens contain ascorbic acid, potassium, phosphorus, carotene, iodine, rutin, vitamins A, B, E, K and PP.
Cilantro helps to strengthen the walls of blood vessels and tones the muscles of the heart. We can say that it is extremely useful for the stomach, due to the fact that it has antispasmodic, antiseptic and mild laxative properties. In addition to this, cilantro improves the functioning of the liver and is a choleretic agent.
How many benefits brings, it would seem, an ordinary plant. So in the Caucasus, during plentiful feasts, it is customary to eat cilantro, because it helps to digest heavy food several times faster. And in the Middle Ages, to prevent typhus, it was advised to use its leaves. Cilantro is known for its pronounced bactericidal action, which explains why it is recommended for diseases associated with infections. Coriander improves brain activity, strengthens the gums and prevents the occurrence of stomatitis.
Contraindications
Like any other drug, coriander has its contraindications. Although no special studies have been conducted, it should not be used by pregnant women and during breastfeeding. It is not recommended to regularly eat people with increased blood clotting, with thrombophlebitis, hypotension, hypertension, thrombosis and other cardiovascular diseases, with stomach ulcers, cholecystitis and hyperacid gastritis.
Possible reactions to excessive consumption of the plant:
- inflammatory or allergic manifestations;
- manifestation of photosensitivity;
- in rare cases, there may be diarrhea or stomach pain;
- in very rare cases - a decrease in the emotional background.
Collection and preparation
Cilantro, as a rule, blooms in June - July. In the middle of summer in the South of Russia, the plant is already bearing fruit, while in the north it bears fruit only at the end of summer or early autumn.
Greens must be collected before the plant blooms, when its growth has already slowed down. Cut the grass, as a rule, very sharp knife. To create a better product, it would be better to sort and dry the stems and leaves separately. Leaves of cilantro should not be cut, in the process of drying they will already greatly decrease in size. But it is better to chop the stems and put them in the fresh air in the shade so that they dry out. You can dry cilantro in the sun, but from its rays the greens will lose their color and become brown or brown.
The cilantro can be frozen if desired. To do this, it must be washed so that there is no dust and dirt left, after which you can cut it or leave it whole, put it in a bag and send it to the freezer. With this method of storage, cilantro will last up to next year.
Cilantro can be salted. The recipe for this method is quite simple. It is necessary to add 20 grams of salt for every 100 grams of greens, knead it so that the juice stands out, and put it in clean jars.
Alternatively, you can consider marinating. To do this, you need water (300 milliliters), one tablespoon of nine percent vinegar and a pinch of salt.
In this recipe, the technology will be more complicated.
- add vinegar and salt to boiling water;
- grind the coriander to the desired size;
- lay out greens in sterilized containers without tamping;
- fill the jars with marinade and let cool slightly;
- then add a tablespoon vegetable oil to the bank;
- then close the lids and put in a cold place. A cellar or refrigerator may be suitable.
Coriander seeds are harvested when they turn brown. At this point, the plant is completely cut off and tied into bunches. In this form, they are hung up to dry. After some time, the seeds themselves will begin to crumble, so for hygiene it is better to lay an oilcloth or cloth under them.
Coriander greens (cilantro) can be found in the market and in the store. Choose bright green leaves with no visible defects on hard stems.
At home, it must be washed, roots and withered leaves removed, and stored in a cool, dry place, previously wrapped in a slightly damp towel. Do not delay with use - the greens have a very short shelf life, besides, they lose their properties and aroma.
Recipes for health
Since ancient times, people have been using recipes to treat various diseases. traditional medicine. Sometimes they even turn out to be much more effective than traditional ones. However, the so-called "folk remedies" should be used carefully, after consultation with your doctor. Because in combination with traditional methods, they can backfire.
Heartburn, ulcer, acidity, diarrhea, colic, bloating, belching, pain or burning
In this case, coriander tea will help. Preparing this wonderful drink is easy. It is necessary to pour 2 teaspoons of coriander seeds with a glass of boiling water.
If you have a cold or the flu
Coriander will help you again. Need to pour a glass at night warm water a couple of tablespoons of seeds. This infusion is recommended to drink on an empty stomach, and during the day it is worth drinking coriander tea. It would be better if you add lemon to tea.
Depression
The seeds of the plant infused with wine will help drive away sadness and spleen. In a liter of dry red wine, add 100 grams of grated or crushed seeds. It should be stored for a week in the basement or cellar, shaken from time to time. Take three times a day, 100 ml.
Hysteria, neurasthenia
In this case, it is advised to use coriander tincture 15 drops three times a day. This tincture can be prepared independently. For 100 grams of vodka, add a tablespoon of coriander. Leave to infuse dark place for 15 days. The tincture needs to be shaken periodically. Strain before use.
For allergies
You can fight allergic reactions with coriander. To do this, pour one teaspoon of seeds with a glass of hot water and insist for half an hour. Drink three times a day after meals, 1 glass a day.
Conjunctivitis
For the treatment of conjunctivitis, an external tincture should be prepared. A tablespoon of seeds is poured into a glass of hot water - this mixture is infused for an hour. Apply cotton pads soaked in warm infusion to the eyes for a quarter of an hour 4 times a day or rinse the eyes with plenty of decoction.
Increased nervous excitability
It is necessary to use a special tincture of 40-50 drops during the day. To prepare it, you need one tablespoon of ground coriander seeds, half a glass of vodka and a dark glass bottle. The recipe is simple. Pour the seeds with vodka and insist in a dark glass bottle for two weeks. After this time, it can be taken as an antidepressant, which calms and, in addition, has an anticonvulsant effect.
Intestinal atony
Pour the crushed coriander with a glass of boiling water and place in a water bath. Such a decoction should be boiled over low heat for 15 minutes, and then put to infuse for 40 minutes. After that, you need to strain the drink and add boiled water to the initial volume. Take two tablespoons three times a day.
From gastritis, gastric and duodenal ulcers
In this case, you need to take coriander sugar. To prepare it, you need to grind 20 coriander seeds for every 30 grams of sugar. Add 2 part of a spoon to a glass of hot water. Consume twice a day. Coriander sugar helps improve appetite, relieve pain.
If you are suffering from gallbladder replenishment
It is necessary to add 1 gram of coriander, 2 grams of watch leaves and 4 grams of cumin flowers to two glasses of boiling water. Boil such a drink for 10 minutes over low heat. After this operation, it is filtered and consumed in half a glass twice a day before meals. The decoction is a choleretic agent.
Haemorrhoids
Tea will help fight hemorrhoids, which includes buckthorn bark, coriander seeds, yarrow greens, licorice roots and cassia leaves in equal proportions. Pour a glass of boiling water over each spoonful of the collection, leave to cool completely and strain before drinking. Take half a glass before bed.
Fever, elevated temperature
Pour two tablespoons of ground coriander in a coffee grinder or mortar with one glass of water at room temperature and insist for 7-8 hours. Can be left overnight. Drink the infusion in the morning, and during the day drink coriander tea with lemon.
If you get cystitis
4 tablespoons of coriander x pour 4 cups of water and simmer until the volume is reduced by half. The prepared broth is recommended to drink during the day. Every day you need to prepare a fresh broth.
Suffering from headaches
In this case, you need to again simmer 4 tablespoons of coriander over low heat with four glasses of water, only add a couple of slices of ginger root to this. As in the previous recipe, simmer over low heat until the mass is halved. But it is worth considering personal tolerance to ginger.
Application in cooking
Despite the huge number of recipes folk remedies, the main field of application of the plant was and remains cooking. Seeds (they are usually called coriander) and herbs (cilantro or green coriander) are used in the cooking process.
A well-known combination of spices is the coriander-cumin tandem. It goes well with the following dishes:
- braised cabbage;
- legumes, lentils and beans;
- marinades of vegetables and fish;
- beet and pumpkin dishes;
- coriander seeds can make a great dessert.
Coriander is part of the seasonings "kari" and "hops-suneli", adjika, sauces satsebeli, tkemali, mole, and many Indian masals. In addition, it contains sausages, canned fish and vegetables.
coriander for fishermen
natural flavors used for feeding to enhance the effect of attracting fish. As we know they have a very good sense of smell, so than stronger smell, the greater the likelihood of bites. Many fishermen make bait “for themselves”, creating a mixture that is completely unacceptable for people, but insanely attractive for fish.
Among other things, coriander is also used in such mixes in different types and proportions. For example, one experienced fisherman advises adding 3 tablespoons of pre-ground and crushed coriander to 2 kilograms of barley groats. He also advised adding coriander greens - cilantro - to complementary foods before going fishing to preserve the characteristic smell.
honey plant
Coriander was also noted as a honey plant. In some cases, honey collection from it is higher than from a sunflower. During the flowering period, nectar is formed on the inflorescences, which bees are happy to collect from white and pink flowers.
Due to the high content of iron and manganese, coriander honey turns amber or light brown. The crystallization period takes a couple of months.
A huge amount of useful trace elements makes honey indispensable medicine broad spectrum of action, not devoid of pleasant taste.
Coriander in perfumery and cosmetology
The art of perfume production came to us from antiquity. Only perfumes in those days were very different from modern ones, which are produced on the basis of alcohol. At that time there were no perfumes with a floral scent, because in those days they were not yet able to use them. Herbs and other spices were used for such purposes. It is believed that spirits were then exclusively on oil based and had a rich, spicy woody, earthy and green scent. Naturally, over time, perfumery has evolved to state of the art, but it's scary to imagine what it was in those days.
Coriander showed itself here as well, because it has long been known as an aromatic tonic material and spice, popular in many countries of the world. Perfumers use what to make the middle and top notes radiate an herbal-woody and spicy aura. Coriander oil works great with cinnamon, black pepper, bergamot, fennel, ylang ylang, incense, nutmeg, neroli, juniper berries, petitgrain, ginger, orange and clary sage extract.
Unfortunately, coriander in cosmetology is not as popular as, for example, in perfumery, and it is absolutely groundless. After all, it contains caffeic and chlorogenic acids, which neutralize free radicals, in other words, they appear as anti-cancer antioxidants. Coriander greens are the most effective in the fight against and prevention of skin cancer.
Folk recipes with coriander for the face
An alternative to Vishnevsky's ointment and for light skin coloration
It is necessary to grind a couple of leaves of fresh cilantro, add one pinch of ground turmeric and a couple of drops of any drops of cosmetic oil if desired. It is best to apply this mask before going to bed for 15 minutes.
For acne, cold allergies and acne
Add one drop of coriander essential oil to a serving of face cream right before application.
Healing oil for the treatment of wounds, burns, insect bites, scars and a wide variety of rashes
In 150 grams of olive or linseed oil you need to pour one tablespoon of chopped coriander and stir. This mixture should be infused in a dark place for at least a week. Apply by applying directly to problem areas a couple of times a day.
Coriander compares favorably with other plants in that it creates on skin natural UV filters. While other herbs increase skin photosensitivity.
Also, coriander will help you fight dandruff, nourish the roots and slow down the graying of hair. It is enough to rinse the hair with a decoction of coriander or cilantro after washing. It will be more effective to rinse the hair in combination with burdock and nettle.
Essential oil
Essential and fatty oils are obtained from coriander fruits. Essential oil of coriander is a colorless liquid, but with a very pungent odor and bitter taste. The content of ether in the fruit is on average about 2%, depending on the variety.
Coriander essential oil is a cosmetic component that is added to hair and skin products. It has a positive effect on problem skin, helping to reduce inflammation. It has proven itself when used on dry aging skin, providing a rejuvenating and whitening effect. It is added to eye creams to relieve puffiness.
It is also used to normalize appetite and digestion.
The smell of coriander essential oil is a powerful antidepressant that has a beneficial effect on nervous system. Among other things, it is also an aphrodisiac, so be careful with use.
The main cosmetic properties of essential oil:
- improves skin elasticity, coping with fine wrinkles;
- cleansing of pores and skin;
- can be used to treat dandruff;
- normalizes skin secretion and water balance;
- deodorizes, invigorates and promotes the removal of toxins.
Some interesting facts about coriander
In conclusion, we have prepared some interesting facts about this unique multifunctional plant:
- In fact, coriander has not two, but about a dozen different names, among which are such outstanding ones as shlendra and kolyandra.
- The world's first exporter of coriander is Russia, ahead of even the famous India on this point.
- The Romans contributed to the spread of coriander with their conquests. It was they who spread it to the Central, Western Europe and Great Britain. Later European colonists carried the coriander to America, New Zealand and Australia.
- Coriander was formerly used in the treatment of scurvy to reduce pain and speed up recovery.
- Experts consider coriander a weed. Surprisingly, the seeds of this plant have incredible vitality and the ability to self-sow.
Well, time to sum up. Today we met with an amazing “weed”, in which literally everything is useful and used: from roots to leaves. Born in Southern Europe, it has taken root all over the world, settling in Asian countries, where the main number of spice lovers is concentrated.
It appeared in economic activity man several millennia ago, and has not lost its significance until now. Its properties are the envy of any drug. By the way, about the properties: due to the huge amount of minerals, vitamins and trace elements, coriander has quite a lot of applications.
Greens have long become an integral part of human life, especially in cooking: they are added to salads and various vegetable and meat dishes.
For example, coriander, or cilantro, is found in many culinary recipes, where it acts as a spice that improves the taste of dishes. Let's dwell on the most popular varieties of this spicy plant and find out how it looks and in what conditions it grows.
Coriander: description and history of appearance in Russia
Coriander seed– Coriandrum sativum L.
annual herbaceous plant from the umbrella family, reaching 70 cm tall. It has a spindle-shaped root and straight rounded stems, branched from the base, with pinnately dissected leaves.
It blooms in May-July with small pinkish or white flowers, collected in complex umbrellas. Coriander fruits, ripening in July-August in the form of brown achenes up to 0.5 cm long, have a strong odor.
Coriander grows wild in the south of the European part of Russia, the Caucasus, Central Asia and the Crimea. Coriander is massively grown in the North Caucasus, in Ukraine, the European part of Russia. The most desperate gardeners manage to grow cilantro even in the central regions of Yakutia!
Historical roots of cilantro
Coriander came to our country not so long ago - at first it settled in other countries:
- In the countries of Western and Central Europe, coriander appeared thanks to the Romans. In particular, it was brought to England in the 1st century AD. BC, where it was grown for a long time in the southeastern counties (now it grows there as a wild plant).
- Europeans brought cilantro to New Zealand, America and Australia at the time geographical discoveries in the XV-XVII centuries.
- In Russia, coriander seed began to be grown only in the 30s of the XIX century, although it first appeared in our country in the 18th century. Together with anise, cilantro in the form of seeds was brought from Spain by Count P.I. Apraksin. He distributed anise seeds to the peasants of the village of Krasnoye, Voronezh province, so that they could start growing a new spice. Among the anise seeds were also coriander. They were ordered to be weeded out like weeds, but cilantro proved to be tenacious. Over time, it was tasted and recognized as a spicy herb.
We are attaching a few photos of coriander (greens and seeds) for review in order to understand what coriander and cilantro look like in reality.
Photo plants coriander or cilantro 
Fields of application of coriander or cilantro
Application in different areas life of a person finds both greens and cilantro seeds, and its essential oil. Here are some ways to use this spice:
- Essential oil of cilantro serves as a raw material for the synthesis of aromatic substances that make up cosmetics and perfumes.
- Fatty oil of coriander, which remains after distillation of the essential oil, is widely used in printing, textile and soap industries.
- Coriander is added to various foods: bread, sauces, confectionery, sausages, cheeses, beer and liqueurs. It enriches the taste of homemade dishes, so it is served with meat dishes in the form of greens rich in vitamins A and C.
- Cilantro seeds help heal wounds, relieve pain, improve digestion and liver function, eliminate constipation, heal hemorrhoids, so they are used for medical purposes. Cilantro is used in veterinary medicine to remove worms from animals.
- Nutritious coriander meal is used as feed for poultry, rabbits and livestock.
Types of cilantro
Any varieties of cilantro contain a lot of carotene, vitamins A, C, B1 and B2, and their seeds include sugar, starch and the most useful essential oil. Consider the best varieties of coriander.
- Coriander Amber and CARIBE F1. Essential oil spicy varieties with abundant green mass, late bolting and a pronounced smell. The varieties are rich in essential oils, so the seeds and leaves emit a strong aroma.
The leaves are tender and tasty, well suited for first and second courses, salads. The seeds can be added to sausages, pastries and marinades.
Variety "Yantar" and "CARIBE F1" are sown on fertile light soils until mid-summer with an interval of two to three weeks. Shoots appear on the 12-15th day. When the plants reach 10-15 cm tall, we can cut them into greens. If you need seeds, we collect them when they turn brown by 40%.
- Coriander Debut. A variety ripening in a month and a half from germination. Grown in open field as a spice and as a variety of cilantro on greens. Forms a semi-spreading rosette of leaves with abundant green mass, reaching 29 cm in height and 25 g in weight.
Leaves and petioles are green. They are valued for their pleasant delicate taste and strong spicy aroma. Since they contain a large amount of vitamins P and E, they are put in meat and fish dishes, fresh salads. And the most aromatic seeds enrich the taste of sausages, sauces, bread, pastries and marinades.
Seeds of the variety "Debut" are sown in the ground in April. To keep fresh cilantro greens on the table for a long time, we regularly sow it every 2-3 weeks.
- Vegetable Coriander Stimulus. Mid-season variety with a neat rosette of abundant glossy leaves. One socket can weigh 45g.
It is best to sow it after table root crops, potatoes and legumes, which have been fertilized with organic matter. We sow the variety in April with a repeat every 2-3 weeks until mid-summer to eat fresh greens every day. If you need seeds, we sow coriander in early spring with 30cm spacing between rows.
- Coriander Borodinsky. A spicy variety with juicy fragrant leaves that can be cut 35-45 days after emergence. The fruits are harvested after three months.
Fresh cilantro leaves are good in salads, meat and fish dishes. The seeds are used as a spice in pure form or mixtures with other herbs.
- Coriander Taiga. spicy annual late deadline ripening: greens can be cut 35-45 days after germination. The variety is distinguished by a very bright color, dense foliage and a strong peculiar aroma. The leaves of young plants are used in cooking various dishes, the seeds are used as seasoning.
- Coriander Venus. A late maturing variety with a semi-raised rosette of tasty leaves with a delicate aroma. Like other varieties of cilantro, it is used in cooking as herbs and seeds.
- Coriander Vanguard. A short, highly aromatic cultivar with a raised rosette of medium-sized leaves and white flowers. Tender leaves and young stems are good in salads. Ripened seeds and dried leaves are an excellent spicy seasoning for dishes. The variety is mid-season, so the first cut for greens can be done after 45 days.
These are not all varieties of cilantro - new ones appear regularly, with improved taste and aromatic qualities. But, whatever the variety of seed coriander, they are all endowed with a lot of health benefits.
The fate of coriander in cooking is far from unambiguous. Sometimes they even say that one coriander combines two spices and two different taste. We usually call the green of this plant cilantro, and the number of supporters of its use in food is approximately equal to the number of opponents, since it has a very peculiar smell and sharp taste. But its seeds - with a more subtle spicy aroma and sweet taste - have a more successful fate and a much smaller number of "ill-wishers". Coriander seeds are widely used in cooking in different countries, both whole and ground.
The cuisines of many peoples of the world are simply impossible to imagine without this component - in Uzbekistan, Tajikistan, Armenia, Azerbaijan, among the peoples of the Caucasus, favorite dishes without cilantro or coriander are unthinkable. In one form or another, it is added to vegetable, meat, chicken dishes, milk and sour-milk soups, as well as pickles and marinades. Such National dishes with this plant as an Abkhazian seasoning - adjika, and Georgian sauces - satsibeli, tkemali or dogwood have gained world fame.
Coriander is also extremely popular in India, where cilantro is served as a cold appetizer or as a seasoning for second courses, and coriander seeds are part of the most famous spice mixtures - curry and masala. This culture has received almost "unanimous recognition" in Greece and Cyprus, where coriander is part of most dishes. Yes, and the world-favorite canned Greek olives in their recipe necessarily contain coriander. It is no coincidence that in France, where there are very few supporters of coriander, dishes with it are called "Greek".
Candied coriander is a traditional delicacy of the oriental bazaars of Turkey, Iran and many Arab countries. This culture is used in cooking in China, Mediterranean countries, of Eastern Europe and in some African countries.
Coriander has an excellent "sociality" - it is very successfully combined with other spices, not drowning out their own originality, but enriching it with its taste and aroma. That is why so many culinary spice blends have been created based on coriander.
Coriander is also included in some spirits, for example, many eminent varieties of gin necessarily contain coriander oil.
In order for the taste of coriander to be revealed in the dish in its entire range, it is better to grind the seeds immediately before adding them to the dish. It is best to use only fresh cilantro, as its flavor is destroyed when dried, as with almost all umbrella plants. If you still want to have it on hand in the kitchen at any time of the year, you can dry it in shady place and store in a sealed container. For long-term storage, frozen or dried coriander roots are often used.