Origin: Western Asia and southern Europe
Scientific Name: Coriandrum sativum
Folk Names: Cilantro, Chinese parsley, dhania
Parts used: Leaves, seeds
- Add coriander seeds to mulled wine to encourage love and lust.
Part Used: Seeds
Extraction Method: Steam distillation
Flash Point: 62°C
Scent Type: Spicy
Perfume Note: Middle
Scent Description: Warm, spicy, slightly woody
Coriander oil is uplifting/revitalising and assists in clearing fatigue and nervous tension.
- Be cautious with use around pregnancy.
- Sensitising: should be used in moderation, and not for more than 2 weeks consecutively.
Plant Height: up to 60cm
Leaves: Broad, lobed at the base, slender and feathery up the stem
Flowers: Small umbels of white flowers, with longer petals towards the outside of the umbel
Fruit: Hard, round fruits 3-5mm in diameter
Etymology: From the Ancient Greek koriandron, due to its smell being associated with bedbugs (koris)
In the Garden
Sow: Early spring to late autumn
Water: Deep damp
- Plant in final position, as the seedlings rarely survive transplanting.
- Coriander will quickly bolt to seed if stressed, including if allowed to dry out too much.