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Leafy Cilantro, Spicy-Sweet Coriander - An Herb and a Spice in One Plant

by Ruth Lively
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Ruth Lively explores the several sides of Coriandrum sativum. When it grows, its pungent leaves (cilantro) are widely used in Asian, Latin American, and Indian cuisines; after it flowers, its spicy seeds (coriander) can flavor a wide variety of vegetables and baked goods. Best of all, the herb is easy to grow, so you can have a ready supply of both leaves and seeds throughout the summer.


From Fine Cooking 58, pp. 20-22
June 1, 2003

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