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Coriander | |
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Coriander (Coriandrum sativum) is named after the Greek word kovis, or bedbug, in reference to the unpleasant smell of the green unripened seeds. The mature seeds, however, are a popular spice. Coriander is a principle ingredient in curry (40-50%). The seeds are also used in pickles, candies, baking, processed meats, cheese, soups and sauces, as well as liquors (especially gin). It is easy to grow and most suited to fertile loam soils. Germination is very slow (up to three weeks). Large-seeded coriander is the best-adapted to western Canadian conditions, maturing in approximately 100 days. Coriander has good potential in Alberta as demand is growing with an increasing ethnic market in Canada and the US as well as growth in consumption of ethnic foods and processed meats. In 1992, a net income of approximately $58.05 per acre was achieved in Saskatchewan (compared to 25.32 for canola and $10.34 for wheat). However, coriander is a risky crop as it is ineligible for major grain-subsidy programs and insurance is very expensive.
Coriander flower |
Coriander fruit |
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For more information about the content of this document, contact Kwesi Ampong-Nyarko.
This document is maintained by Shelley Barkley.
This information published to the web on June 10, 2001.
Last Reviewed/Revised on June 22, 2009.
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