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allergy, chinese parsley, cilantro, coriander, coriander seeds, cumin seeds, Folk medicine, food, garden, gardening, green tips, health, herbs, home grown, key hole garden, micro-greens, organic, plants, traditional indian medicine, vegetarian, worm farm
This Coriander was planted a few weeks after the worm farm was installed. (under the pot). The growth is lush and healthy. The coriander was massed planted to that I would have a pot of micro-greens to harvest when required.
Coriander (Coriandrum sativum), also known as cilantro, Chinese parsley or dhania, is an annual herb in the family Apiaceae. Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5–6 mm) than those pointing towards it (only 1–3 mm long). The fruit is a globular, dry schizocarp 3–5 mm (0.12–0.20 in) in diameter.
Coriander, like many spices, contains antioxidants, which can delay or prevent the spoilage of food seasoned with this spice. A study found both the leaves and seed to contain antioxidants, but the leaves were found to have a stronger effect.
Coriander has been used as a folk medicine for the relief of anxiety and insomnia in Iran. Coriander seeds are used in traditional Indian medicine as a diuretic by boiling equal amounts of coriander seeds and cumin seeds, then cooling and consuming the resulting liquid. In holistic and traditional medicine, it is used as a calming and as a digestive aid.
Warning : Coriander allergy
Eating a dish containing Coriander can trigger an immune reaction soon after eating it.
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