Coriandrum sativum

	Coriander is widely used throughout the world. Most people know it by either coriander or by cilantro. Cilantro is the name given to the leaves of the coriander herb. These leaves possess a pungent aroma that is either loved or hated. Fresh leaves can be used in salads, salsa, marinades, stir-fries, rice, pastas, vinegars, and with shellfish dishes. The leaves also go well with vegetables and poultry dishes. If the leaves are added to vinegar, a vinaigrette dressing is created that is perfect for hard-boiled eggs. The fresh lower leaves can be added to curries, stews, and sauces or used as garnish.
Coriander seeds tend to be spicy and are citrus-flavored compared to the leaves. The ground seeds are used in tomato chutney, ratatouille, frankfurters, curries, apple pies, cakes, biscuits, and marmalades. Whole seeds are typically added to soups, sauces, and vegetable dishes. Either ground or whole seeds can be used in or with beans, curries, marinades, salad dressings, eggs, cheeses, lamb, sausages, pickles, chutneys, cooked fruits, breads, cakes, cookies, or coffees. Another less commonly used part of the coriander herb is the root, which can be used as a vegetable.
I chose this herb to include as one of my favorites because it is so widely used. It is an herb many people know and are comfortable using in their everyday cooking. I feel that this is a good herb for anyone beginning to explore the use of herbs in the kitchen.

Recipes
Coriander Chicken in a Clay Pot reproduced from Edible Flowers: from garden to palate
lidded clay baking pot (Romertopf type) small roasting chicken, 3 to 4 pounds salt and pepper 3 carrots, cut into 1-1/2-inch lengths 4 medium red potatoes, cut into 6 pieces 1/4 cup coriander flowers, coarsely chopped 3 tablespoons cornstarch dissolved in 3/4 cup water Soak clay pot in water for 15 minutes, according to manufacturer's directions. Rub chicken with salt and pepper and place in bottom half of pot. Place carrots and potatoes around chicken. Sprinkle with	coriander flowers. Cover and place in a cold oven. Turn the oven on to 425F. Bake for 1 hour and 15 minutes. Remove pot from oven, being careful to put it on a wood (not metal or glass as pot may crack) surface. Remove chicken and vegetables from pot and place on a serving platter. Pour juices from pot into a saucepan. Heat until boiling. Slowly pour in cornstarch, stirring constantly. When sauce turns translucent and thickens to desired consistency, remove from heat. Carve chicken, serve with vegetables and sauce. Serves 4 to 6.
Mushrooms and Coriander reproduced from Herbs for the Home
1 lb. (500g) button mushrooms 2 tablespoons cooking oil 2 teaspoons coriander seeds 1 clove garlic 2 tablespoons tomato puree 1/2 pint (300 ml) dry white wine salt and pepper coriander leaf for garnish	Wipe mushrooms and slice in half. Put the oil, wine, coriander seeds, and garlic in a large saucepan. Bring to boil and cover and simmer for 5 minutes. Add the mushrooms and tomato puree. Cook for 5 minutes, by which time the vegetables should be tender. Remove the mushrooms and put into a serving dish. Boil the liquid again for 5 minutes and reduce it by half. Pour over the mushrooms. When cool, sprinkle with some chopped coriander leaf. Serves 2.