All parts of the plant are edible, with fresh leaves and dried seeds being the most commonly used in cooking.
Its taste is often described as tart, with a lemon/lime flavor, while some individuals liken the leaves to dish soap.
Native to the Mediterranean Basin, coriander is a soft plant reaching a height of 50 cm (20 in).
The leaves vary in shape, being broadly lobed at the base and slender and feathery higher on the flowering stems.
The term “coriander” originates from the Old French coriandre, derived from Latin coriandrum, and ultimately from Ancient Greek κορίαννον koríannon (or κορίανδρον koríandron).
Evidence suggests cultivation in Greece as far back as the second millennium BC.
Habitat
Coriander is native to the Eastern Mediterranean and Southern Europe.
It thrives in full sun and prefers deep fertile loams with proper drainage.
The plant exhibits tolerance to cold, heat, and drought stresses.
Phytochemistry
Analysis of coriander’s chemical composition reveals linalool at 72.3 – 77.7 %, α-pinene at 5.9 – 4.4 %, γ-terpinene at 4.7 – 5.6 %, camphor at 4.6 – 2.4 %, and limonene at 2.0 – 0.9 %.