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Cilantro/Coriander
Coriandrum sativum
This plant has two names: CILANTRO refers to the whole plant, especially the
leaf, and it is mostly used to flavor food. CORIANDER refers to the seed and
is primarily medicinal in effect.
Both the seeds and the leaves of this aromatic plant have been used to
improve health for thousands of years. In ancient China it was credited with
bringing immortality, also with improving digestion and stimulating the
appetite. The seeds add a warm, sweet flavor to Indian curry dishes. The
leaves are used to add a pungent, some- what citrus taste to Asian and
Southwestern foods. In temperate climates, Cilantro grows from seed
very quickly, to about a foot or so tall, and matures in about a month. It
likes a sunny
or semi-sunny position, and readily re-seeds.
CORIANDER
Coriander is prepared as a tea or decoction. Tea: Pour a cup of boiling
water over 1 ˝ tsp. crushed seeds, cover and steep 10 minutes or so, then
strain, and add sweetener. Decoction: Crush about 2 ˝ Tbsp.
seeds, simmer in about 2 cups water for about 20 minutes, then strain,
sweeten and drink. Coriander facilitates relief of gas and spasms, as well
as improving digestion (by increasing the secretion of digestive juices). It
is said to relieve migraine headaches, when drunk twice a day. Chewing the
seeds freshens bad breath, by simply chewing on them, which is a remedy
dating back to biblical Palestine. The oils from Coriander seeds are added
to commercial breath fresheners because it helps kill bad breath
odor. It also eases diarrhea, especially in children. Recipe for relieving
digestive upset: into 1 cup water, put ˝ tsp. Coriander with ˝ tsp. of any
of the following: Angelica, Anise, Fennel, Ginger or Rosemary. Add 1 tsp.
Sweet Marjoram or Peppermint and a shot of vodka and steep in the
refrigerator overnight.
Coriander contains essential oils such as linalool and geraniol (giving the
scent), along with tannins, vitamin C, protein and fatty acids.
For culinary purposes, Coriander seasons soup, eggs, salad dressing,
potatoes, beets, onions, liqueurs and chocolate. It is a good marinade for
beef, poultry and fish, and makes aromatic bread and rolls.
CILANTRO
According to folklore, Cilantro leaves are applied to wounds to heal them.
They contain potassium and some vitamin C. Fresh Cilantro is delicious with
beans, tomatoes, mushrooms, fish, salads and guacamole.
(Some of the above information was obtained from “The
Complete Guide to
Natural Healing”, card 6:15, and from “The Holistic Herbal“ by David
Hoffmann)
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