If you visit the Asian kitchen, you will find that coriander is a vital ingredient to many dishes. It is used both as a green topping, as seasoning for curries and rice dishes, fish and poultry.
The flavour, however, is intense and perfumed, and is not for everyone.
It can also be used as a garnish, in preserves and it is very good with fish and poultry.
Try to mix coriander in rice and egg dishes. Or rub fresh coriander leaves on pork before roasting it in the oven.
The plant grows in the eastern Mediterranean region, but originates from Japan and China.
Usage in the old days
As far back at the 15th century the herb was used as a remedy for malaria as well as kidney and bladder stones.
In the 19th century, it was grown on the Danish islands of Aeroe and Strynoe and the seeds were sold to chemists, who used them in ‘worm tea’ against intestinal worms. They were also used against sciatica, gallstone and stomach ailments.
Coriander stimulates the digestive system and is supposed to be good against cramps.