CORIANDER (CILANTRO)


CORIANDER (CILANTRO): “Healer form Heaven”

Allergies, Digestion

Also Known As: Chinese Parsley

HISTORY:

The Hebrews were starving in the wilderness after the Exodus. God poured down manna from Heaven for them to eat, which the Bibles says tasted “lice coriander”. Warm coriander is spicy and tastes live sage and citrus. For thousands of years, coriander has been used by the Egyptians for digestion, as a perfume and spice.

It was used by Hippocrates, Greek and Roman physicians for digestion. Romans also used it as a meat preservative. Ayurvedic healers treated digestion, allergies, urinary complications and in eye-washes to prevent blindness.

Coriander arrived in China straight from India during the Han Dynasty in 207 B.C. to 220 A.D. Chinese physicians today are more modest in using the herb to treat dysentery, measles, hemorrhoids and as a gargle for tooth pain.

PREPARATION:

For a fragrant taste of sage and citrus:

  • Infusion:

Use one teaspoon of bruised seeds or try one half teaspoon of powder per cup of boiling water. Steep for 5 minutes. May drink up to 3 cups daily before or after meals. Weak infusions may cautiously be given to children under age 2.

USE: (Grow Your Own)

Coriander grows easily. In April or May, sow seeds half inch deep with spacing 9 inches apart. Germination will take up to three weeks. The plant will produce seeds for three months. Use moist, well-drained moderately rich soil under full sun. Coriander can tolerate a bit of shade.

To harvest seeds, wait until a majority of leaves have turned from green to brownish, around the time the smell of the aroma stops being unpleasant. Dry and store in air tight jars. The leaves are known as cilantro. To harvest cilantro, cut the small immature leaves for best flavor.

SAFETY:

The Food and Drug Administration regards coriander as being generally safe.