Coriander is an annual herbaceous plant of the Apiaceae (Umbellifera) family. It is an aromatic plant cultivated in temperate zones around the world, probably native to the Near East or southern Europe.
Coriander is a slender, branched annual plant, usually measuring 30 to 60 cm in bloom but reaching up to 1.4 m.
The foliage and the stem are green or light green, sometimes tending to red or purple during flowering, glabrous, shiny (especially the undersides of the leaves).
The leaves are alternate. More numerous near the roots (often grouped together in a rosette), they become less frequent and rare in the upper part. The lower leaves begin to wilt before the fruits reach maturity.
In cooking, it is mainly the lower leaves that are used. Serrated in shape, they are reminiscent of chervil. Their taste is fresh and very particular. As with parsley, the sprigs can be harvested as they mature on the plant, until white flowers appear; at this time the coriander acquires an odor that some qualify as bad.
The inflorescence is an umbel made up of 2 to 8 primary rays of different sizes (so that the umbellules are placed at the same level) and 5 to 20 secondary rays.
The inflorescence, white or very pale pink-mauve, is typical of Apiaceae (Umbellifera): small pentameric flowers arranged in compound umbels.
The fruits are globular, sometimes slightly elongated, 3 to 6 mm in diameter. The fresh fruits are green and give off the same smell as the leaves. They turn beige, then light ocher-brown as they ripen and develop a more aromatic odor.
Whole, they flavor pickle jars or liqueurs. Ground, generally after roasting, and associated with pepper berries, they enter into the basic composition of curry powders or pastes, or even decorate tagines, sausages or terrines. Their scent is subtly orange.
The beekeeping interest
Bees are attracted to the nectar secreted by the stylopod when the stigmas are receptive to pollination.
The nectar of this plant is influenced by climatic conditions and the plant produces it at time intervals, or even every 5 or 6 years.
The benefits of Coriander
Many virtues are traditionally attributed to coriander, cultivated as a medicinal plant since Antiquity. It is best known for its digestive and carminative properties.
The use of fruits is recognized for the treatment of various digestive disorders (epigastric bloating, slowness of digestion, belching, flatulence) and spasmodic colitis.
Coriander contains several antioxidant compounds, mainly phenolic acids, but also terpenoids, coumarins, flavonoids, and carotenoids in the leaves;
The leaves are rich in vitamin K which plays a role in blood clotting and helps in bone development.
The leaves also contain β-carotene, a provitamin in vitamin A that plays an essential role in vision, healthy skin and mucous membranes, bone formation and the function of the immune system.
Since ancient times, coriander has been considered a magical plant with aphrodisiac properties, especially in Egypt and Palestine.
Our Coriander honey
Coriander honey is quite rare, except in Eastern Europe (Romania, Bulgaria) and Russia where it is a specialty appreciated for its powerful aroma.
Our Coriander Honey, harvested in France in the Indre, will subtly remind you of fresh coriander with a caramel note on the finish.