Coriander
Coriander
Coriander (Coriandrum sativum L.) is an annual herb that belongs to the carrot family (Umbelliferae). The plant is named after koris, the Greek word for bug, as the unripe fruits have a smell that has been compared to that of bedbugs. However, when ripe, the seeds have a distinctive sweet citrus/mint/musty aroma that has been valued over the centuries.
Green coriander has been called the most commonly used flavouring in the world due to its usage across the Middle East into all of southern Asia. Coriander is widely used in whole or ground forms for flavouring purposes.
In India,the green herb Coriander is used very widely in several cuisines. coriander goes into curry powders (25 to 40 per cent of world production) and is used to flavour liqueurs in Russia and Scandinavia, as well as being an important flavouring agent in gin production. The fruits are also used (both whole and ground) in baking, sausages, pickles, candies, sauces and soups.
Coriander is well suited to growing on a range of soils, but it performs best on well-drained loam and sandy-loam soils. Suitable pH ranges are from 4.5 to 8.0, with an optimum of 6.3. Although the crop is heat loving, it has an optimum growing temperature of 18° C.
Nirala Seeds monitors its seed varieties to give the farmer the highest quality. The R&D wing perseveres with the main objective to
- Develop high yielding hybrids with downey mildew disease resistance/tolerance for different zones.
Variety – Khushboo
Type – Green Coriander Herbs
Color – Bright green plant
Baby plant height – 5 – 15 cm
Mature plant height – 40-60 cm
Seed – The seed contains about 20 per cent fixed oil, thus creating the potential to become an alternative to oilseed rape, although the oil content is somewhat low in present varieties.
The bright green plant is erect and glabrous (hairless), reaching heights of 16 to 24 in. (40 – 60 cm). The compound lower leaves are roundish and lobed, while the upper leaves are finely divided into very narrow, lacy segments. The small white or pink flowers are borne in compound umbels.
The fruits are nearly globular and consist of two, single-seeded mericarp (segment of a fruit that breaks at maturity. The fruits often separate to consist of a concave inner surface and the ridged outer pericarp.