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Coriander (coriander seed, kishnets, cilantro). Legends, myths, symbolism, description, cultivation, methods of application

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Content

1. Photos, basic scientific information, legends, myths, symbolism
2. Basic scientific information, legends, myths, symbolism
3. Botanical description, reference data, useful information, illustrations
4. Recipes for use in traditional medicine and cosmetology
5. Tips for growing, harvesting and storing

Coriander (coriander sativum, kishnets, cilantro), Coriandrum sativum. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Coriander (Coriandrum)

Family: Dill (Apiaceae)

Origin: The plant originates from southern Europe and western Asia, but is now widespread in tropical and temperate zones around the world.

Area: Coriander is grown in many countries, including India, Mexico, USA, Canada, Russia, China, Egypt and others.

Chemical composition: Coriander is rich in essential oils including linalol, geraniol, pinene, borneol, etc. It also contains vitamins C and K, calcium, iron and magnesium.

Economic value: Coriander is used in cooking as a spice and flavor, as well as in medicine and cosmetology. Coriander seeds and leaves are used to produce oils and aromatics. In addition, coriander is grown for the production of herbs and seeds as livestock feed.

Legends, myths, symbolism: In ancient Egypt, coriander was used as a spice and flavoring agent, and as an embalming agent. In addition, coriander was a symbol of immortality, since its aroma was believed to keep the body from decay. In ancient Greece and Rome, coriander was used for cooking and flavoring wine, as well as for cleaning teeth and breathing. In the mythology of the ancient Greeks and Romans, coriander was considered a symbol of love and passion. In medieval Europe, coriander was a symbol of fidelity and love, and was used to decorate wedding bouquets.

Coriander (coriander sativum, kishnets, cilantro), Coriandrum sativum. Description, illustrations of the plant

Coriander, Coriandrum sativum L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry

An annual herbaceous plant up to 70 cm high. The stem is erect, thin, branched. Leaves entire or pinnately dissected, petiolate, shiny, dark green. The flowers are often unisexual, predominantly male, white or pinkish, collected in a complex umbrella. The fruit is a two-seeded spherical shape, yellow-brown in color. Blooms in June-July.

The homeland of coriander is considered to be Southern Europe and Asia Minor, where it was grown 1000 years before our era. As a spice, coriander was used by the ancient Greeks, Romans, and Slavs. It was known in Egypt, Palestine, India and other countries as a spicy and medicinal plant. Grown in Central Asia and Transcaucasia.

Coriander is cultivated mainly as an essential oil plant. Amateur gardeners grow coriander as a spice.

Coriander is cold-resistant, the seeds germinate at a temperature of 3-4 ° C, the seedlings withstand slight frosts. Chernozem and light sandy loamy soils are most suitable for the plant. Care consists in thinning, weeding and loosening, which are repeated three to four times over the summer. Fresh greens for salad are plucked as needed. To receive it throughout the summer, seeds are sown starting in spring, every two to three weeks. Upon reaching the wax ripeness of the fruits, the plants are mowed, tied into sheaves and dried in a suspended state until fully ripe, then threshed. Seeds are kept tightly closed.

The aromatic and taste qualities of coriander are due to the presence of essential oil in it, the main component of which is linalool. In addition, it contains sugars, protein substances, starch, many vitamins B1, B2, P, C, carotene.

Ripe coriander fruits are used in medicine as an antiseptic and anti-inflammatory agent. Coriander preparations treat wounds. Coriander infusion quenches thirst well, has a calming effect. Coriander fruits increase appetite, promote digestion, have a carminative and expectorant effect. In medicine, they are used to make medicinal teas, as well as to improve the taste of medicines.

Coriander is known as a food plant. Young greens, or, as it is also called, cilantro (cilantro), is the most common seasoning for the food of the inhabitants of Transcaucasia. Almost no meal is complete without it. It is eaten raw, with sandwiches, added to salads, various soups, meat dishes, side dishes, sometimes in combination with other seasonings - basil, savory, onion and garlic. Coriander seeds are used as a dried spice. They are put in stews of meat and game, in sauces. Seeds flavor dough products, marinades, drinks; they are used for pickling tomatoes and cucumbers, sauerkraut, etc. Dried powder from dry leaves and fruits is stored in glassware.

The essential oil is used in the perfumery, and the fatty oil is used in the textile and printing industries.

Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.

Coriander, Coriandrum sativum. Botanical description, distribution, chemical composition, features of use

An annual herbaceous plant of the Umbelliferae family with a thin fusiform root.

The stem is erect, round, branched at the top, reaches up to 120 cm in height. The leaves are alternate, vaginal, XNUMX-XNUMX times pinnately dissected. Basal leaves on long petioles. The lower stem ones are short-leaved, the upper ones are sessile.

White or pink small flowers form umbrellas on long peduncles with 3-5 bare rays. The fruit is a two-seeded spherical shape, light or dark brown in color, ripens in July-August.

Coriander is a very valuable spicy-flavoring culture. It has been known since ancient times and its fruits were found in the XNUMXth century. BC e. in Egyptian tombs.

Coriander is native to the Mediterranean. It grows in Southern Europe, North Africa, Asia Minor. Grows in the Caucasus, in the Crimea, in Central Asia.

Coriander grows well in light, fertile, well-drained soils. Demanding on lighting. In shaded areas, the seeds ripen slowly, their yield decreases, and the content of essential oil in them decreases.

Mass flowering of coriander begins in June. The fruits ripen in the second half of August.

Coriander is a valuable aromatic and medicinal crop. Ripe coriander fruits have a sweetish-spicy taste with a strong peculiar smell. They contain 0,2-1,4% essential oil, the main component of which (up to 75%) is linalool, 16-28% fatty oil, nitrogenous substances, starch, sugar. The coriander herb contains essential oil, consisting mainly of aldehydes, ascorbic acid, carotene, rutin, vitamins B2 and B2.

Fruit waste after extraction of fat and essential oil from them can be used as an excellent animal feed.

Fresh and dried herbs collected during the flowering period, as well as seeds, are used as spices. Fresh herbs (cilantro) are used to flavor meat and vegetable soups, fried meat, fish, salads. Cilantro gives food a specific taste and smell and enriches with vitamins.

Coriander fruits are widely used for flavoring bakery products, in the fish canning industry, for making sausages, stews and game, marinating fish, pickling cabbage, making sauces, cheeses.

Coriander fruits are part of various complex spice blends. Fresh meat in the summer is well preserved when moistened with a mixture of lightly crushed coriander seeds and vinegar.

Coriander also has medicinal value: preparations from it are used as a means of improving digestion, analgesic, gastritis, gastric and duodenal ulcers, choleretic, antiseptic, increasing appetite, expectorant, and also used in the treatment of wounds, is included in various fees.

Cultivation. Coriander is propagated by seeds. For its sowing, you can use the soil after leguminous crops and potatoes. After removing them, the earth is loosened to a depth of 4-6 cm. After the mass germination of miners, it is dug up to a depth of 25-27 cm. 2-3 kg of manure and mineral fertilizers are applied: 40-50 g of superphosphate, 15-20 g of potassium salt and 10- 15 g of ammonium nitrate per 1 m2.

In the spring, a thorough harrowing is carried out with the simultaneous application of 10-15 g of ammonium nitrate and the seeds are sown. They are closed to a depth of 3-4 cm, the distance between rows is 45 cm.

Seeds germinate slowly, up to 25 days. After the settlement of two leaves, the coriander is carefully loosened, weeded and, if necessary, thinned out.

During the growing season, systematic weeding, loosening, top dressing with ammonium nitrate at the rate of 7-10 g/m2 are carried out at least twice and the soil is kept moist.

Coriander harvesting begins around the second decade of August, when 40% of its fruits have already turned brown. When harvesting browned fruits for seeds, there should be at least 60%.

Peduncles with umbrellas are cut, tied in bunches and dried under a canopy or in a well-ventilated area. After 4-7 days they are threshed and the seeds are dried.

Full ripening of seeds from the moment of cutting the umbrellas lasts up to 4 months (as seed).

Coriander seeds are stored in paper or canvas bags in a dry, cool, ventilated pestle.

Coriander leaves are best harvested before the budding phase. They are dried in the usual way, stored in glass jars or boxes.

Authors: Yurchenko L.A., Vasilkevich S.I.

Sowing coriander, Coriandrum sativum L. Botanical description, distribution, chemical composition, features of use.

Celery family - Apiaceae.

Annual plant.

The root is thin, spindle-shaped. The stem is straight, rounded, furrowed, branched at the top or from the base, 20-70 cm high. The leaves are basal on long petioles, light green, entire, notched-toothed or three-lobed along the edge; the middle and upper stem leaves are sessile on broadly membranous sheaths, twice or thrice pinnately dissected.

Inflorescences are umbrellas on long peduncles with three to five bare rays, the involucre is absent or it is from one leaflet. Cup teeth triangular-lanceolate or linear, two outer ones are much longer than three inner ones; petals are white or reddish.

The fruits are spherical, 2-5 mm in diameter, brownish or straw-yellow.

Blooms in June - July. The fruits ripen in August - September.

It is bred and often found as a weed in gardens and crops, near housing and roads.

The birthplace of the plant is the Eastern Mediterranean

The more well-known food name for this plant is cilantro.

Fruits, depending on the variety and origin, contain 0,2-1,6% essential oil, 16-28% fatty oil, a small amount of alkaloids, pectin, starch, 11-17% proteins, coriandrol steroid compound, sterols, ascorbic acid, tannins, organic acids, sugars (fructose, glucose, sucrose).

The main components of the essential oil are linalool (60-80%) and geraniol, their content depends on the growing conditions, variety, stage of vegetation of the plant. There is evidence that when coriander is cultivated in Western Siberia, the yield of essential oil from green fruits of plants reaches 3,24% (linalool 36,6%).

As the fruits ripen, the amount of essential oil decreases, but the content of linalool increases. Essential oil from mature fruits is a colorless liquid with a very pleasant and delicate smell and taste.

New varieties of coriander have been obtained, characterized by high ester and fat content (23-29%), as well as a high content of linalool in oil (for example, varieties Alekseevskiy 247, Luch). There are also vegetable varieties.

Coriander seed is used as a spice for flavoring and fortifying sausages, cheese, bread, confectionery and culinary products, canned meat and fish, marinades, pickles and liqueurs. Leaves of young vegetable coriander plants are eaten in the phases of rosette and the beginning of shooting. The leaves have a pungent smell, which they get used to only with frequent use; they are eaten in salads, and also used as a seasoning for soups and meat dishes.

The leaves contain ascorbic acid (up to 0,14%), carotene (0,010%), rutin (up to 0,145%).

Coriander is a valuable antiscorbutic agent. Coriander waste in the form of meal, obtained after distillation of the essential oil from fruits with water vapor and separation of fatty oil, is a valuable feed product for livestock, pigs, rabbits and poultry.

Preparations from coriander fruits are used as an appetite stimulant, improve digestion, choleretic agent for diseases of the liver and gallbladder, flatulence, as an expectorant, anti-hemorrhoid, wound healing, as improving the smell and taste of medicines.

Coriander fruits are included, along with immortelle flowers, trefoil and mint leaves, into the composition of choleretic tea, as well as laxative and anti-hemorrhoid preparations.

There is a recommendation on the use of coriander fruits as an antiseptic and analgesic for gastritis, gastric ulcer and duodenal ulcer. Linalool, isolated from essential oil, has a strong bactericidal and antihelminthic effect, is part of antibacterial drops used for catarrhs ​​of the upper respiratory tract, antibacterial sweets approved for use in diphtheria bacilli.

Coriander essential oil is the raw material for the synthesis of citral aldehyde, used in ophthalmic practice for keratitis, conjunctivitis, glaucoma and for the treatment of nipple cracks in nursing mothers. Coriander has a depressing effect on the heart.

In folk medicine, coriander fruits were used for diseases of the gastrointestinal tract and as an antihelminthic, their infusion was used to improve appetite, as an analgesic, anti-cold remedy.

Coriander fruit in powder or infusion is used as a carminative. Crushed fruits contribute to the preservation of meat.

Coriander essential oil is used for the synthesis of linalyl acetate, citral and other fragrant substances used in perfumery and cosmetics to give perfume products the smell of lily of the valley, violet, rose, bergamot, lily, lemon, etc.

Essential oil is used in engineering, soap making and in the textile industry.

Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.

Coriander (coriander seed, intestines, cilantro), Coriandrum sativum L. Classification, synonyms, botanical description, nutritional value, cultivation

Synonyms: C. majus Gouan, C. diversifolium Gilib., C. globosum Salisb., C. melphUense Ten. et Gun., Selinum Coriandrum E. To L. Krause.

Names: az. kishnim; arm. hamem, kindz; cargo, kinji; German Koriander, Koliander, Wanzendill, Schwindelkorner; Goal. coriander, coriander; dates coriander; Swede, coriander; English coriander; Spanish culantro, cilantra; port, coentro; hung. coriander; Slovenian Kornicovec; Serb, cimavica, kisnec; Czech coriander; Polish kolendra siewna.

An annual plant with a straight, round, ribbed, branching stem at the top, reaching 70 cm in height.

The root is thin, spindle-shaped. The leaves are light green; basal whole, on long petioles, middle and upper are divided into numerous small (narrow) lobules, sessile. Umbrellas 3-5 rays, sit on long peduncles; in an umbrella 6-13 flowers. The flowers are not the same: the inner petals are weakly capacious, the lateral ones are deeply lobed, almost divided into two parts. Petals are white or pink.

The fruits are spherical seeds; the fruit consists of two halves, tightly adjacent to each other. Mature fruits are brownish or straw-yellow, sweetish in taste, have a strong odor (contain 0,68-0,9% essential oil, the main component of which is coriandrol and 5% pinene).

Coriander is an important essential oil plant, but it is also important as a spice (flavoring bread, marinades, pickles, sauces, etc.).

It is cultivated mainly in the southern regions, but it also grows well in the middle lane.

It is sown directly in open ground in a row or band way. The distance between rows and ribbons is 60-70 cm, and between the lines in ribbons - 25-30 cm.

Seeding rate 12-16 kg/ha.

In France, coriander is sown. as a winter crop (at the end of August). With such sowing, well-developed plants grow, which bloom in May and begin to ripen in July. In the northern regions, during normal spring sowing, the seeds do not ripen or ripen poorly.

In Armenia and Karabakh, the thick roots of the perennial Echinophora trichophylla Smith are used as food.

In the North Caucasus, an endemic plant is also found from the umbrella family - Erlosynaphe longifolia (Fisch.) D. C. Its roots have a specific aroma and are eaten.

In Armenia grows the annual umbrella Astrodaucus orientalis (L.) Drud., called there mantak, the young shoots of which are pickled. In another annual umbrella plant - Caucalis daucoides L., which is found as a weed throughout the Caucasus, young shoots are eaten. In Georgia, it is called canisbirka, and in Armenia - terkhash.

Thick petioles of horse fennel leaves - Hippomarathrum crispum Koch. - eaten in the Nakhichevan Autonomous Soviet Socialist Republic and Armenia. In the forests of the Caucasus grows the perennial umbrella Laser trilobum (L.) Borkh. (azure, sealer, in Georgian - kiura), the young stems of which are eaten boiled. In the same way, young shoots of the weed plant Turgenica latifolia (L.) Hoffm., called hatsuci in Georgia, are eaten.

Plants of the species Bifora radians M. B. and B. testiculata (L.) D. C. (kishnets, in Georgian - kindzara, in Armenian - vairi gamem, in Azerbaijani - dag kishnishi) are among the peoples of the Caucasus a favorite seasoning for different dishes and especially soups.

As a seasoning for meat dishes, the boletus is widely used - Cymbocarpum anethoides D. C. This is an annual umbrella plant, smells like coriander. Grows on dry hills in Eastern and Southern Transcaucasia.

Author: Ipatiev A.N.

Coriander (coriander sativum, kishnets, cilantro), Coriandrum sativum. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• For the treatment of digestive disorders: Pour 1 teaspoon of ground coriander seeds into 1 cup of boiling water. Infuse for 10-15 minutes, strain and drink 1/2 cup 2-3 times a day. This folk recipe can help with dyspepsia, flatulence and constipation.
• To strengthen immunity: use fresh coriander greens in salads or as an addition to other dishes. Coriander contains antioxidants that can help boost the immune system.
• To lower blood cholesterol levels: Pour 1 teaspoon of ground coriander seeds into 1 cup of boiling water. Infuse for 10-15 minutes, strain and drink 1/2 cup 2 times a day. Coriander contains compounds that may help lower blood cholesterol levels.
• To improve sleep: add some crushed coriander seeds to boiling water before going to bed and drink it. This may help improve the quality of your sleep.
• To reduce muscle pain: Make coriander oil by mixing 1 tablespoon of crushed coriander seeds with 1 cup of olive oil and steeping for 2 weeks in a dark place. Use oil to massage your muscles.

Cosmetology:

• Face mask with coriander and honey: mix 1 tablespoon of crushed coriander leaves and stems with 1 tablespoon of honey. Apply to face and leave on for 15-20 minutes, then rinse with warm water. This mask nourishes and moisturizes the skin, eliminates redness and inflammation.
• Body scrub with coriander and oatmeal: Mix 1 tablespoon ground coriander seeds with 2 tablespoons oatmeal and enough honey to make a thick paste. Apply to the skin and massage in circular motions, then rinse with warm water. This scrub cleanses the skin of dead cells and stimulates its renewal.
• Coriander Green Tea Facial Toner: Steep 1 tablespoon ground coriander seeds and 1 green tea bag in 1 cup boiling water. Let it brew for 15-20 minutes, then strain and add 1 tablespoon of chamomile decoction. Soak a cotton pad in the resulting tonic and apply to the face in the morning and evening after cleansing the skin. This tonic refreshes and tones the skin, making it firmer and more elastic.
• Hand cream with coriander and jojoba oil: Mix 1 tablespoon of crushed coriander leaves and stems with 2 tablespoons of jojoba oil and a little honey. Apply to hands and massage until completely absorbed. This cream nourishes and moisturizes the skin, making it softer and smoother.

Attention! Before use, consult with a specialist!

Coriander (coriander sativum, kishnets, cilantro), Coriandrum sativum. Tips for growing, harvesting and storing

Coriander (Coriandrum sativum) is an annual herb also known as cilantro, coriander sativum, or cilantro.

Tips for growing, harvesting and storing coriander:

Cultivation:

• Choice of location and soil: Coriander prefers a bright place or light partial shade. It grows best in fertile, well-drained soil with a neutral to slightly acidic pH.
• Sowing: Coriander can be grown both outdoors and in pots on a windowsill. It is recommended to sow coriander into the soil after all frosts have passed in spring or autumn. Coriander seeds should be planted at a depth of 1-2 cm from each other at a distance of 10-15 cm. They should be watered and covered with a film to increase humidity.
• Plant Care: Coriander needs regular watering and fertilizing. Plants should be watered every week when there is no rain. When plants reach 10 cm in height, they can be sparse to a distance of 20-30 cm from each other. In addition, weeds should be removed and shoots destroyed.
• Harvest: Coriander is ready for harvest 3-4 weeks after emergence. Leaves can be harvested by tearing or cutting. Seeds should be harvested after they turn yellow and start to burst. Collected leaves and seeds can be used immediately or stored in the refrigerator.

Workpiece:

• Coriander leaves can be harvested when the plant reaches a height of about 15 cm. After that, the leaves can be harvested as needed.
• Coriander seeds are harvested when they start to fall from the plant. Harvested seeds should be dried and stored in tightly closed containers in a cool, dry place.
• Coriander root is also used in cooking and medicine. To do this, the root should be dug, washed, cut and dried.

Storage:

• Dried coriander leaves and seeds can be stored in tightly sealed containers in a cool, dry place for up to 1 year.
• If you are using fresh leaves, they should be used as soon as possible after picking.

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