Coriander
Coriandrum sativum L.
Coriander (Coriandrum sativum) is an aromatic herb of the carrot family; its fresh leaves are eaten raw and its dried seeds (coriander spice) are used as a seasoning and medicine — found in phở, salads and many Asian and Western dishes.
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CorianderOverview
Coriander is an annual herb 20–50 cm tall with slender, branched stems; basal leaves are pinnately lobed while upper leaves are finely divided. Small white to pale-pink flowers grow in umbels; the dry fruit is a sphere 3–5 mm across containing two seeds and developing a warm aroma as it ripens.
Coriander originated around the Mediterranean and the Middle East and is grown worldwide; in Vietnam it is a common herb in phở, vermicelli, salads and bánh xèo. The leaves are eaten raw or cooked; the toasted seeds flavour phở and curries, and coriander essential oil is used in food and cosmetics. Traditional medicine uses the seeds to aid digestion and promote sweating.
Distribution & origin
Share of recorded occurrences by region- Mediterranean & Middle East30%
- Asia40%
- Others30%
Chemical composition
Relative content in agarwood resin- Linalool essential oilMain aroma35%
- Vitamin K, CMicronutrients30%
- FlavonoidsAntioxidant35%
Uses
- Leaves eaten raw or cooked
- Toasted seeds season phở and curries
- Essential oil and seeds in medicine
Properties
- Taste
- Leaves fresh; seeds warm, citrusy
- Value
- Rich in vitamins and essential oil
Habitat & conservation
Cool climate; friable soil; grown year-round in the tropics.
Conservation
Cultivated worldwide; not threatened.
References
- 1Kew Science – Plants of the World Online: Coriandrum sativum — Kew (Plants of the World Online), 2026
- 2Wikipedia – Coriander — Wikipedia, 2026