Coriandrum or Coriandolo is native to the eastern Mediterranean area; grows in the middle of the Mediterranean scrub. It is an annual aromatic plant, with a slender and erect habit, of medium size; in fact, it can reach 70 cm in height and 20 cm in diameter. The leaves are bright green and particularly bright. The flowers, which appear between summer and autumn, are small, grouped in inflorescences and white in color.
It is a plant native to the Middle East which then spread to the Mediterranean area. It belongs to the Apiacee family.
The plant prefers sunny positions. The dry and dry climate favors the appearance of seeds. However, it is a completely rustic species, which therefore resists even at rather harsh temperatures. The ideal exposure of the coriandrum is the one that allows to receive the direct sun for most of the day, but in a place rather sheltered from the force of the wind, element that can disturb the growth of the coriander.
The ideal position must be very bright and warm. Especially in the northern regions, exposure to the South is strongly recommended to ensure fast development and completion of the production cycle (especially if we want to harvest the seeds).
THE CORIANDER IN BRIEF
Family, genus, species
Apiaceae, Coriandrum sativum
|Type of plant||Annual or multi-annual herbal, aromatic|
|Growth||First slow, then fast|
|Height||Up to 1 meter|
|Ground||Not demanding, better calcareous and well drained|
|Composting||Not necessary, it likes a lot of phosphorus|
|Irrigation||Light, only when the soil is dry|
|Use||Vegetable garden, aromatic corner, vase (h-l about 30 cm)|
|Rusticitа||Quite rustic; protect in the early stages|
History of Coriander
Coriander is an annual or multi-year herbaceous plant native to the Mediterranean basin known since ancient times: there is evidence that its use for culinary and medicinal purposes in the Far East dates back more than 9000 years ago. Even today it is in these areas that this spice is most appreciated and is an indispensable element for the preparation of a large number of dishes (for example Indian curry and garam masala). It is also much loved in the New World, particularly in the central and southern states (indispensable for example in the guacamole), perhaps due to the strong immigration from Asia and Africa.
Coriander gives us essentially two different products: i dried seeds, used as a spice or confetti, and the leaves, used mostly fresh similarly to how it is for parsley.
The major producers and consumers of seeds are India, Morocco, Canada, Romania and Turkey.
As an aromatic it is mainly cultivated in Russia, Central Asia, China, India and Latin America, especially in the Caribbean areas.
Its name derives from the Greek "corys" and "onder" which means "similar to the bug," because the smell emanating from the leaves resembles that released by those insects. The confetti (small pieces of paper) take their name from the custom of distributing the planted seeds of this plant for Carnival.
Description and botanical classification
Coriander belongs to the great Apiaceae family which includes more than 450 genera and 3500 species of plants, many of great interest for their aromatic and food qualities. Among the "relatives" of coriander we find, for example, carrot, parsley, anise, dill, cumin, cultivated fennel and wild fennel.
Coriandrum Sativum is a herbaceous plant characterized by a large amount of aromatic oils, present in every part, from the stem to the leaves, to the seeds. The simple rubbing allows an abundant release into the air. The development is initially very slow to accelerate with the arrival of medium-high temperatures. The leaves have flat, bi-tripennatosette, of a beautiful bright green, finely carved. The upright plant can reach 90 cm in height and is characterized by highly branched herbaceous stems.
Flowering occurs from mid-summer, but in a scalar manner. The single flowers, white, pink or, more rarely, brown, are grouped in large umbrellas. Later they evolve into small seeds (actually the fruits) round, first green, then light brown, surrounded by a thin skin. When dried they have a sweet and delicate aroma with a citrusy aftertaste.
THE CORIANDOL CALENDAR
|Germination||About 15 days at 12-15 ° C|
|Leaves collection||From June|
|Seed harvesting|| July-September (also scalar) / td>|