Coriandolo

Coriander, which I have often mentioned, has a delicious fragrance in its fragile leaves and perfumed seed. This seed has the merit of germinating even when five years old. An annual; sow it at the end of April. Both leaves and seeds are used in Greek cooking, but especially in Cyprus; likewise a favourite herb of the ancient Romans. In Catalonia today it is hardly used, although the seeds are an ingredient of bunyols (delicious doughnuts) in the region of Empordà; in medieval times it was much used for its fronds, both fresh and dried, and seeds (see Saliandre in Sent Soví and Seliandrat in de Nola).