| Description | An heirloom herb with many culinary medicinal uses. All parts of the plant have a strong scent. |
|---|---|
| Pronunciation | (ko-ree-AN-drum) |
| Plant Type | All Plants, Annuals |
| Sunlight | full |
| Moisture | average |
| Soil & Site | average |
| Temperature | prefers cooler weather(#129, #138) |
| Flowers | white to pale pink, borne on an umbel, when it goes to seed the plant starts to die |
| Leaves | lower leaves finely scalloped and broad, upper leaves finely cut, thread-like, (pinnate to ternatly pinnate) all parts have a pungent odor |
| Roots | taproot |
| Dimensions | 1-3 feet tall |
| Propagation | seeds |
| Misc Facts | This herb has been in existence for over 3,000 years. The genus Coriandrum is from Greek "koriandron" which means bedbug in reference to the rank smell of the unripe seeds. Sativus means cultivated |
| Notes & Reference | #44-The Complete Book of Herbs (Lesley Bremness), #129-Taylors Guide to Herbs, #138-Parsleys, Fennels and Queen Ann'e Lace (Barbara Perry Lawton) |
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