Scientific Name: Coriandrum sativum
Common Name: Coriander is the seed's name, Cilantro is the leaves
Other Common Names:
Chinese-parsley, Cilantrico, Cilantro, Coriander, Coriandrum, Culantrico,
Culantro, Dhanya, Hsiang Sui, Hu Sui, Katumber, Ketumbar, Kisnis, Koendoro,
Koriander, Kozahla, Kuzbarah, Misima-Saiko, Penjilang, Yuan Sui
Plant Type: Annual
Where To Plant: Full Sun to Partly Shady
Soil Types: Average
Zones (See US Zone map): Annual
Number of Seeds Per Pack: 50
Notes: Grown for its fresh leaves and used in Latin and Chinese cooking.
CORIANDRUM SATIVUM. In North America, cilantro is becoming the name by which fresh coriander is known. Chefs use its pungent, citrusy leaves, musky roots and sweet, aromatic seeds. For thousands of years it has been appreciated for its culinary and medicinal properties in South Asia, the Middle East and Latin America. Seeds add fresh, spicy
flavor to soups and stews. Main ingredients in chili sauces, curries and exotic dishes.
Any statement made concerning medical
conditions treated with this herb is not intended as sound medical advice. The
seeds are NOT to be ingested only planted. Herbs need to taken only with
the guidance of a trained physician or established herblist.