Description
Love it or hate it, the preference for coriander is based on genes, while some find it pleasant and aromatic others believe it smells like bugs.
Used fresh in many world cuisines, notably Asian. Seeds are flavouring for breads, curries, alcoholic liquers etc.
Valued as a digestive aid, it is rich in vitamins and minerals, and calms nervous tension. Seeds are often added to active purgatives in order to disguise their flavour and combat their tendency to cause gripe.
The plant is fungicidal and bactericidal. Growing plants may repel aphids, woolly aphids and red spider mites.
