Fragrantly flavoured coriander | Coriander

Though all parts of the coriander plant are edible it is the leaves and the seeds that are most commonly used in the culinary world.

Coriander is one of the world's most commonly used herbs - in spite of the fact that the name comes from the Greek, koris, meaning bed bug. It is green, leafy and strong-smelling with a fresh, citrus taste that makes it an invaluable garnish and flavour enhancer.

Some attribute a foul, soapy taste to the herb, which has been linked to genetic perceptions of taste, therefore it is wise to ask guests whether they like the herb before serving coriander rich foods at a party. Julia Child, American chef, author and television personality, once said on a Larry King interview in 2002 that if she was served a dish with coriander she would "pick it out and throw it on the floor."

Both the fresh leaves and stalks are edible, as well as the berries, which are dried and called coriander seeds.

Native to southern Europe and the Middle East, the plant is now grown worldwide. Coriander tends to be associated most with Asian and Central and South American cooking. As heat diminishes the flavour of coriander, for maximum effect it is best added to dishes just before serving.

Coriander seeds are the dried berries of the coriander herb, but have little similarity in taste to fresh coriander. The seeds can be bought whole or in powdered form. Ground coriander is a component of many different spice mixtures including garam masala and harissa, It's also good added to savoury pickles, chutneys or casseroles and can be used in cakes and other baked goodies.

Coriander seeds are also vital ingredient in Maltese sausage, giving them their uniquely fragrant flavour. Crushed whole coriander seeds are delicious for flavouring homemade burgers.

The roots have a deeper more intense flavour than the leaves and used in a variety of Asian cuisines. They are most commonly used in Thai dishes, including soups and curry pastes.

Coriander, like many other spices contains antioxidants, which can delay the spoilage of food seasoned with the spice, acting as a natural preservative, also containing anti-bacterial chemicals that actively fight salmonella.

Though both seeds and leaves contain antioxidants, the leaves were found to have a stronger effect.

Although coriander is a tiny herb, it is full of vitamins and minerals, particularly rich in vitamins A and K, though also full of vitamins B, C and E. As for mineral content coriander has a phenomenal amount of potassium and is also a good source of calcium, magnesium and phosphorous.

Coriander has also been used in traditional medicines as relief from anxiety and insomnia, as a diuretic and as a digestive aid.

Research has also shown a diet rich in coriander helps to combat diabetes and high levels of cholesterol.

Archaeological data suggests that coriander may have been cultivated by the Ancient Egyptians, in Greece from at least the second millennium BC. By the late Bronze Age invaders introduced the plant to Britain which they used to flavor their gruel. From here the herb spread to the rest of Europe and across the pond to Mexico and Peru by the Spanish conquistadors, where it was quickly integrated into the local cuisine.