Grow your own Coriander

Coriander Image courtesy of Suttons Seeds

Coriander (Coriandrum sativum), an annual herb in the Apiaceae family - to which carrots also belong - has been used for culinary and medicinal purposes for hundreds of years. It is thought to have been cultivated in Greece from before the second millennium BC - about half a litre of coriander mericarps were discovered in the tomb of Tutankhamun - there is archaeological evidence of it having been in use in Macedonia during the Early Bronze Age - and it is mentioned in the bible (Exodus 16 - 3).

Although all parts of the plant are edible, the parts most commonly used are the fresh leaves and the dried seeds. Modern herbalists make use of coriander to treat a range of problems - but it is also used in conventional medicine - both as a flavouring agent and to soothe the stomach in compounds that cause irritation. Coriander has been used in the treatment of diabetes, the seeds are claimed to lower cholesterol - and the juice is used to treat acne. At various times, it has been used to reduce anxiety and to relieve insomnia. The juice produced by boiling coriander and cumin seeds together - allowing the liquid to cool - and then straining it can be drunk as a diuretic.

Research indicates that the seeds and leaves of coriander contain antioxidants and that food flavoured with it remains unspoilt for longer. In addition, the leaves have an antibacterial activity against Salmonella choleraesuis. In some parts of India, the seeds are boiled in water and the fluid drunk to relieve colds. And a paste made from pounded coriander seeds, water and oatmeal can be applied to relieve the pain of rheumatism.

The seeds of the coriander have been used as a spice for centuries - either whole but more often in ground form. Ground coriander doesn't keep too well because it tends to lose its flavour and so it is best to store the seeds intact and grind as required. Heating the seeds in a dry pan for s short period before grinding produces a wonderful aroma - and some cooks think it also enhances the flavour.

Corinander is often combined with cumin - especially in Indian cooking when it is used as a spice in curries and garam masala. In Europe the seeds are used in pickling and, roasted, they are eaten as a snack food in various parts of the world. Coriander seeds are a popular ingredient in spicy German sausages and they are employed in ‘variety breads' in several countries. The fresh leaves make a tasty addition to salads - and a spicy addition to sandwiches.
Coriander can grow to twenty or more inches tall and, with its pretty leaves and fragrant scent, it makes an attractive addition to flowerbeds. A pot of coriander is a graceful addition among traditional container plants such as geraniums but the plant is rather ‘fragile' to transplant and so the ideal is to sow the seeds in the growing location.

It is feasible to plant coriander from seed at this time of year - providing either a heated greenhouse or a window sill in a warm and light - and free from draughts - area of the house is available. Place the seeds in a jar of slightly warm water and leave overnight in a warm - not hot - place. Depending on the final location, choose either a large pot from which the plants won't need to be removed - or - to make transplanting easier - use small pots in which to grow seeds singly. Fill with light potting compost place the pot/s on a tray to prevent the sill or other surface becoming marked. Using a finger as a ‘trowel', make a hole about an inch deep for each seed. Keep the compost very slightly damp - but do not allow the pot to stand in water. The seeds should begin to germinate - providing the location is sufficiently warm and light - in about two weeks.

The foliage can be used as a herb - is brilliant as a garnish and delicious in soups and savouries - but don't forget to allow some plants to grow to full maturity so that the seeds can be collected to use whole or ground into spice. As well as the multiple culinary uses, save some seeds, sow at intervals - and have coriander available all year round.

Hadlow offers a wide range of career (including degree) and recreational courses for horticulturists and gardeners, including Medicinal Horticulture. Telephone: 0500 551434 for information.

Baked Salmon with Coriander Chutney Tapenade

Baked Salmon with Coriander Chutney Tapenade
Fresh coriander makes a delicious chutney style tapenade that gives the simplest baked fish a more interesting flavour. There's no need to discard the coriander stalks as they're just as flavour packed as the leaves

Ingredients
3 tbsp olive oil
4 x wild salmon fillets, each about 125g, skinned
1 small onion, finely chopped
2 garlic cloves, crushed
25g pack coriander, chopped
1 tsp cumin seeds, lightly crushed
25g sultanas
1. Heat the oven to 190oC, gas mark 5.

2. Brush the base of a shallow ovenproof dish with a little of the oil. Arrange the salmon fillets in the dish, spacing them slightly apart and season with salt and pepper. Bake for 10 minutes.

3. While cooking, heat 1 tbsp of the oil in a frying pan and gently fry the onion for 5 minutes until golden brown.

4. Add the garlic, coriander, cumin seeds, sultanas, 4 tbsp water and a little seasoning. Heat for about 2 minutes until the water has almost evaporated.

5. Pile the chutney over the fish portions and drizzle with the remaining oil. Bake for a further 8-10 minutes or until the fish flakes easily when pierced with a knife.

Cook's Tips
Plump salmon fillets are particularly good in this recipe but other pieces of fish like cod, haddock, monkfish or halibut can be used instead. Sultanas accentuate the ‘chutney' like flavour of the topping but if you don't like them, use a handful of lightly toasted pine nuts instead.

Thanks to www.thinkvegetables.co.uk for their recipe & image