General Information
Coriander, also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Most people perceive the taste of coriander leaves as a tart, lemon/lime taste, but a smaller group, of about 4–14% of people tested, think the leaves taste like bath soap, as linked to a gene which detects aldehyde chemicals also present in soap.
History
Although native to Iran, coriander grows wild over a wide area of Western Asia and southern Europe, prompting the comment, “It is hard to define exactly where this plant is wild and where it only recently established itself.” Fifteen desiccated mericarps were found in the Pre-Pottery Neolithic B level of the Nahal Hemar Cave in Israel, which may be the oldest archaeological find of coriander. About half a liter of coriander mericarps was recovered from the tomb of Tutankhamen, and because this plant does not grow wild in Egypt, Zohary and Hopf interpret this find as proof that coriander was cultivated by the ancient Egyptians.
Coriander seems to have been cultivated in Greece since at least the second millennium BC. One of the Linear B tablets recovered from Pylos refers to the species as being cultivated for the manufacture of perfumes, it apparently was used in two forms: as a spice for its seeds and as a herb for the flavor of its leaves. This appears to be confirmed by archaeological evidence from the same period; the large quantities of the species retrieved from an Early Bronze Agelayer at Sitagroi in Macedonia could point to cultivation of the species at that time.
