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Cilantro/ Coriander (Coriandrum Sativum) Is it an herb or is it a spice? Actually, it is both! The seeds are known as coriander,
and the leaves are called cilantro and sometimes referred to as Chinese parsley. Indeed, coriander is related to parsley
as they are both from the Umbelliferae family which also incudes carrots. History
~ The use of coriander can be traced back to 5,000 BC, making it one of the oldest spices used by mankind. The ancient
Egyptians used it in perfumes, cooking, and as a digestive aid.Coriander
seeds have been found in several Pharaoh's tombs, perhaps to ensure good digestion in the afterlife. In fact, Hippocrates
and other physicians of antiquity also used coriander to cure indigestion and flatulence. In Indian, it was also used
in eyewashes to prevent blindness. Coriander found it's way
into China via India during the Han dynasty where it was reputed to have aphrodisiac properties and could even
impart immortality ! Coriander's attributes in enhancing lovemaking was also claimed by the fabled princess Scheherazade
in The Thousand and One Arabian Nights.
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Medicinal Uses ~ Carminative, anti-microbial, anti-inflammatory.Known in Europe as an "anti-diabetic" plant.The healing properties of coriander/cilantro is due to it's
volatile oil which contains many beneficial phytonutrients, and is a good source of dietary fiber, manganese, magnesium, and
iron.A recent
study published in the June 2004 issue of the Journal of Agriculture and Food Chemistry reveals that coriander
(both the seeds and the fresh leaves) contain an anti-bacterial compound, known as dodecenal, which may be effective in fighting
Salmonella. Culinary uses ~ Cilantro is a stable in Mexican cooking, and is also widely used in many Asian dishes.
The seeds are more commonly used in Indian and Mediterranean cuisines. Use the fresh leaves liberally to garnish soups and stews.The
seeds can be ground in a coffee grinder and sprinkled overdishes
for an exotic flavor.References: The healing Herbs by M. Castleman
Ayurveda: Life, Health, and Longevity by R. Svoboda
www.whfoods.org
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