When talking about the herb, Cilantro, and its seed, Coriander you are talkng about the same plant.

Cilantro has a citrusy, biting tang, and can you imagine a spicy, Mexican salsa without its zesty addition? Cilantro adds its distinctive flavor to many dishes and a variety of sauces and stews. One example is pumpkin seed sauce. Simple, but rich and zesty, it was traditionally served over fish or wild game but is now most often served over chicken.

Chinese, Thai, and Indonesian cuisines are well known for their use of both Cilantro and Coriander. Chopped, the leaves, as well as the pungent roots, add zest to most Thai curries, and the ground seeds (Coriander) also adds depth to dishes. Curry powders from India owe a lot of their aromatic, citrus quality to ground Coriander.

Coriander is used in gingerbread, cookies, yeast breads, sausages, stews, and chicken dishes. Try adding a dash of Coriander to cooked beets for a real treat. When cooking with Cilantro, add it at the very end of the cooking time.

An Annual, Cilantro is easy to grow, needing partial shade to full sun, moderately rich soil, and good drainage. Because it attracts bees, it is a welcome addition to any herb garden. It grows quickly and reseeds itself easily, producing delicate white to lavender flowers in an umbrella-like display. Keep the plant pinched back to keep it from going to seed. The tender, young leaves are the tastiest. You may want to plant new starts every few week to keep an ongoing supply available all summer.

To harvest the seeds, wait until they have turned from green to brown, then dry them and store in airtight jars. To release the best flavor, crush the seeds just as you are ready to use them.

The leaves do not dry well and should be used fresh. To store Cilantro purchased fresh, cut off the stem ends and place the bunch in a glass of water and keep them refrigerated until ready to use. Rinse the leaves just before use.

Medically, Coriander is not one of the more potent herbs. Mostly used to settle the stomach, its warm, fragrant taste makes it preferable for many.

CORIANDER CHICKEN SALAD

Ingredients

3 tbs olive oil
1 lb boneless, skinless chicken breast, cut into strips
1 tbs Coriander, ground
1 tsp Minced Garlic
1 red pepper, sliced
1 bunch scallions, sliced
Zest and juice of 1 lemon
2 tbs orange juice
1 bag mixed leaf salad

  Preparation

 Heat the oil in a frying pan and fry the chicken, Coriander and Minced Garlic for 5-6 minutes until browned. Add the pepper and scallions and fry for 1-2 minutes. Stir in the lemon zest and juice and orange juice and heat through.  Toss into the salad and serve immediately.

Serves 4
prep and cooking time ~ 20 min.