Description of coriander:
Coriandrum sativum L. (Old or other familiar names: coriander, coriander, coriander grass, gypsy parsley, sobrak) Umbelliferae – Umbelliferae Coriander is an annual plant from the East, which is also cultivated as an herb in our country for its fruit. Its leaves have a strong bug smell. The fruit is round, 3-4 mm in diameter, light brown or yellow-reddish in colour, with a glabrous, furrowed surface. When ripe, it has a pleasant, succulent smell and a pungent, spicy flavour. It contains an illano oil, which makes it a spice and is used in confectionery and medicine. In medicine it is used as a stomachic and wind remedy and also as a flavour enhancer. Its fruit is known in the herb trade as fructus coriandri. Coriander flowers in June and ripens in August. When ripe, the fruit is easily scalded, so it is best not to wait until all the ripe ones are ripe before harvesting. Once harvested, they are tied into bundles and left to dry and travel either on the shelf or in the barn. It is then threshed and cleaned.
Occurrence:
Its native habitat is the Mediterranean, where it grows wild. It has been cultivated in large quantities in Germany, the Netherlands, Russia and our country.
The fruit, misnamed semen coriandri sativi, is traded. Correct name: fructus coriandri sativi.
Active ingredient:
Essential oil, of which it contains about 1%.
Coriander cultivation:
Not sensitive to climate and soil. It is propagated by sowing seeds. The seeds are sown at a spacing of about 50 cm between the rows in March and April and do not require any special care other than a single hoeing and weeding. The seed requirement is 10-12 kg per acre. Yield per acre is 5-6 q (quintals) of seed. Harvesting and drying is done in the same way as for black mustard.
Processing and marketing:
Used for medicinal purposes, as a spice, and in the manufacture of liquor and essential oils. The use of essential oil is becoming more widespread and its cultivation is therefore also becoming more widespread in our country (1906).
Source:
Dr. Ferenc Darvas and Dr Gyula Magyary-Kossa,Domestic herbs, their production, effects and medicinal uses
Béla Páter, Wild medicinal plants, their production, use, distribution