The fresh leaves are used in many Mexican, Mediterranean, and Chinese dishes. The seeds have a very unpleasant odor, but as they dry, the odor changes to a pleasing citrus-peel fragrance. The ground-seed powder is an ingredient of curry. The seeds, whole or crushed, can be added to sachets and potpourris. This is a dainty annual that looks somewhat like parsley and grows 1 to 2 feet tall.
Young leaves are oval and toothed, while mature leaves are feathery and pungent.
The small, pinkish white flowers occur in flat, umbrellalike clusters at the stem ends. Coriander prefers full sun and a rich, well-drained soil. Because the plants flower and set seeds in only 9 weeks, make successive plantings every 2 to 3 weeks to ensure a continuous supply. Coriander will reseed itself if the seeds aren't harvested before they drop. It is helpful to stake the stems to prevent them from falling over.