Scientific name: Coriandrum sativum
Common name: Coriander, Chinese Parsley
Coriander is an annual herb and a soft plant growing to 50cm tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The fresh leaves are an ingredient in many Indian foods (such as chutneys and salads), in Chinese and Thai dishes, in Mexican cooking, particularly in salsa and guacamole and as a garnish, and in salads in Russia and other CIS countries. Chopped coriander leaves are a garnish on Indian dishes such as dal. As heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.
Coriander, like many spices, contains antioxidants, which can delay or prevent the spoilage of food seasoned with this spice. A study found both the leaves and seed to contain antioxidants, but the leaves were found to have a stronger effect.
Reference made from Wikipedia - http://en.wikipedia.org/wiki/Coriander
Light: Partial to full sunlight.
Water: Water when soil feels dry to the touch.
Fertiliser: Feed with organic fertiliser once a month.
Pot model: TC Conical Pot
Pot colour: Terracotta
Pot type: Clay pot with drainage hole
Pot size: Ø19cm x H17cm
Plant size: Vary in sizes