Parts Most Frequently Used: Leaf, Seed

Flavors/Temps: Aromatic, Spicy, Warming, Bitter, Pungent

Caution: Considered very safe.

History/Folklore: The seeds (coriander) and the leaves (cilantro) are a popular spice ingredient in many cultures worldwide. Cilantro’s strength is derived from its high vitamin content and corianders nutritive strengths comes from its high mineral content, though both are high in nutritional value, antioxidants, essential oils, and acids that aid digestion, manage diabetes and more.

In some parts of Europe cilantro is considered an antidiabetic herb. Studies are showing that cilantro helps support healthy liver function and thereby aids the balancing of blood sugar levels in the body. It has also been shown to increase the secretion of insulin from the pancreas, which in turn increases the insulin levels in the blood.

Research also indicates that cilantro helps lower cholesterol, blood pressure and supports healthy heart function. The leaves can also be used externally to help relieve chest pains and coughs.

Further research confirms that cilantro binds with heavy metals (arsenic, cadmium, aluminum, lead and mercury), loosening these toxins from the body’s tissues, preventing them from being absorbed by the body and facilitating and accelerating their removal from the body. One study found that cilantro significantly protects against lead induced oxidative stress. The herb has been studied as a natural water purifier because of its ability to combat and suppress lead and heavy metal accumulation in rats. The flavonoid, quercetin in cilantro further helps protect against the oxidative damage caused by free radicals in the body.

A study from India found that high levels of cilantro extract produce the same levels of anti-anxiety effects as the prescription drug, Valium (Diazepam), with none of the negative side effects.

In Ayurvedic medicine, cilantro is considered bitter, astringing, cooling and cleansing. In Traditional Chinese Medicine (TCM) it is considered bitter, aromatic, and warming, though the Chinese will use it in cooking to counteract the heating effects of spicy foods.

In Iranian traditions coriander seeds were typically used to treat anxiety and insomnia.

Coriander seeds are ready for harvest when the plant turns brown and its leaves begin to dry and fall off. Immature seeds are light green and taste bitter.

The fatty acids found in coriander seeds are responsible for the seeds digestive, carminative and antiflatulent properties. The rich fiber content in the seeds promote proper and regular bowel movements. The fibers combined with flavonoids also help lower serum LDL-cholesterol levels protecting the colon from cancers.

The copper in coriander seeds is critical for the production of red blood cells and the zinc is a co-factor in many enzymes that regulate growth and development. The seeds are also high in vitamin C and B-complex vitamins.

A study published in Molecular Neurobiology found that diets high in turmeric, pepper, clove, ginger, garlic, cinnamon and coriander help prevent the inflammation specifically associated with Alzheimer’s, Parkinson’s, MS, and certain brain tumors.

To help relieve the discomfort of urinary tract infections (UTIs), soak 11/2 teaspoons of dried coriander seeds overnight in 2 cups of water. Strain and drink, or add the liquid to your morning tea or smoothy. It will ease your pain and help hasten your recovery.

Coriander seeds help regulate menstrual cycles by supporting endocrine gland function and the hormones that regulate menses.

Cineol, one of the 11 components of the essential oils in coriander seeds, and linoleic acid, also found in seeds, possess antirheumatic and antiarthritic properties that help to reduce the painful swelling associated with these conditions.

The citronelol in coriander is an excellent antiseptic giving coriander seeds an ability to heal mouth wounds and ulcers, and preventing bad breath. Before toothpaste coriander seeds were chewed on to reduce bad breath.

Cilantro/Coriander has been used dating back to the Neolithic age, or over 7,000 years BCE. It is mentioned in ancient Indian Sanskrit texts, the Old Testament and Egyptian papyrus scrolls. The plant’s name derives from the Greek word, “koros,” meaning bug, in reference to the smell of the plant’s leaves. Hippocrates and other Greek physicians used cilantro/coriander as a medicine and aphrodisiac. The Ancient Greeks also used it in perfumes.

Coriander seeds are used to flavor gin and other liquors, such as Chartreuse and Benedictine.