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Coriander ( Coriandrum sativum ) is an in the family . Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 centimetres (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small , white or very pale pink, asymmetrical, with the petals pointing away from the center of the umbel longer (5–6 mm) than those pointing towards it (only 1–3 mm long). The is a globular dry 3–5 mm diameter.

All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most commonly used in cooking. Coriander is common in Middle Eastern, Central Asian, , Indian, South Asian, Mexican, , Latin American, Chinese, African and Southeast Asian cuisine.

[ ] Leaves

The leaves are variously referred to as coriander leaves , Chinese parsley , cilantro (in the Americas, from the Spanish for the plant). Culantro is a cilantro "copycat," but locals are very adamant that it is a different plant from "foreign" cilantro.

The leaves have a different taste from the seeds, with overtones. Some perceive an unpleasant "soapy" taste or a rank smell and avoid the leaves. The Flavours have also been compared to those of the , and similar chemical groups are involved (aldehydes). Belief that aversion is genetically determined may arise from the known genetic variation in taste perception of the ; however, no specific link has been established between coriander and a bitter taste perception gene.

The fresh leaves are an ingredient in many South Asian foods (particularly ), in Chinese dishes and in Mexican dishes, particularly in and and as a garnish. Chopped coriander leaves are a garnish on cooked dishes such as and . As heat diminishes their flavor quickly, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavor diminishes. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.

Coriander leaves were formerly common in . ^{[ ]} Today western Europeans usually eat coriander leaves only in dishes that originated in foreign cuisines, except in , where they are still an ingredient in traditional dishes.