An aromatic plant native to the Mediterranean used both for its seeds and for its dark green leaves. The seeds can be used whole or ground and bear no resemblance in taste to the leaves. The tiny yellow seeds are midly fragrant and mellow in flavor. Whole seeds are often used in pickling and can often be found in mulled wine. Ground coriander is used in many baked goods of Jewish and Scandinavian cooking.

Coriander leaves are much more pungent and is often used like parsley. It is popular in American, Caribbean, Indian, and Mexican cooking.

When buying look for for leaves with that show no sign of wilting and have a healthy green color.

Also known as cilantro in the United States, and Arab parsley or Chinese parsley in France