General Description/History

• Bright green leaf is finely scalloped and broad
• Pungent, distinct scent and flavour
• Round branching stem which is pale green and finely grooved.

Choose coriander with fresh, green leaves with healthy stems and a pungent aroma.

Add fresh leaves to curries and Thai dishes, stews, salads, sauces and use as a garnish.

Coriander grows best in a dry atmosphere, and a good dry summer is required if a reasonable crop is to be obtained. Coriander is an annual crop which grows to 60cm in height.

Cultivated as a medicinal and culinary herb for at least 3000 years, coriander is mentioned in Sanskrit texts, on Egyptian papyri, in “Tales of the Arabian Nights” and in the Bible. Coriander was bought to Northern Europe by the Romans, who, combining it with cumin and vinegar, rubbed it into meat as a preservative. The Chinese once believed it conferred immortality, and in the Middle Ages it was put into love potions as an aphrodisiac. In Indian cooking, the seed is roasted before being ground for use.

Nutritional Value

A good source of vitamin C.

Storage/Handling

0°C and 90 -100% relative humidity. Keep covered and away from refrigeration fans.

Consumer Storage: Store in an airtight plastic bag in the refrigerator crisper.

Season: 

Botanical Name: Coriander sativum (Apiaceae)

Alternative Names: Uen sai, cilantro, pak chee

Availablity: 

Growing Areas: 

QLD – Atherton, Brisbane Outer Suburbs, Bundaberg
NSW – North Coast
VIC – Melbourne, Werribee
SA – Adelaide Hills, Adelaide Plains, South East
WA – Perth Metropolitan Outer Areas
NT – Katherine.