Leaf
Barbara Mai, Tela Botanica · CC BY-SA 2.0
Coriander
Coriandrum sativum L.
Also known as: Cilantro, Chinese parsley
Family: Apiaceae
30 to 70 cm tall
Vegetable gardens, rubble, track verges
Flowering: June – July
Full sun
Part shade
-5°C
❓ How do you recognise this plant?
Its fresh leaves and dried seeds have radically different flavours, making it almost two spices in a single plant.
🍃 Leaves
Basal leaves broad and toothed, upper leaves finely cut, strong characteristic smell
🌸 Flowers
Small white or slightly pinkish flowers in compound umbels
🍎 Fruits
Dry globose fruits, made up of two joined mericarps, very aromatic once dry.
🪵 Bark
Annual herbaceous plant with an upright, hollow, branched stem.
🗺️ Distribution
Native to the eastern Mediterranean basin; widely cultivated and sometimes self-sown in France.
🐝 Value for pollinators
Umbels much visited by bees and many pollinating insects.
✂️ Horticultural uses
Vegetable garden, herb garden; fresh leaves and dried seeds (coriander) both used in cooking, with very different flavours.
⚠️ Possible toxicity
Non-toxic; seeds and leaves widely used in cooking around the world.
🌿 Other Apiaceae to discover
ℹ️ Educational profile — do not use it to judge whether a plant is edible or safe.
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