Herb of the Week: Cilantro/Coriander

In the US, we refer to Coriander as the seeds from the Cilantro plant. Be on the lookout: When a recipe calls for a “bunch of coriander”, it is most likely referring to the leaves AKA- Cilantro. The seeds are usually roasted or toasted and then often ground prior to use in recipes.

Coriander seeds are used in pickling, soups, stews, curry and many Indian recipes.

You can dry and save the fresh seeds by cutting off the seed heads when the plant begins to turn brown. Place the seed heads in a paper bag. Hang the bag until the plant dries and the seeds fall off. Store the seeds in a sealed container.

Try coriander seed tea – 1 teaspoon of coriander seeds in 1 cup of boiling water. Let steep for 15 minutes, then compost the seeds.

Benefits

Lowers blood sugar
Immunity booster
Good for GI health - Aids in digestion, decrease abdominal pain and bloating

Safe for cats: Yes

Safe for dogs: Yes

Cautions:

Those on blood sugar lowering therapies should avoid to reduce additional lowering
Excessive intake can result in being extra sensitive to the sun
Those with nut and seed allergies may also be reactive to Coriander Seeds

U-Pick Time Saver: I taught a seasoned farmer a new trick! I was fortunate enough to do some of my u-pick this past week with Dana. She noticed that as I was picking the green beans, I was also breaking off the top of the bean before adding them to my quart container. That way all I need to do when I get home is rinse them and they are ready -whether eaten raw or cooked up. It also leaves the organic matter of the tops in the fields – something D&D love!