Coriandrum sativum L. (Apiaceae)

Scientific name
Coriandrum sativum L.
Family name
Apiaceae (Syn. Umbelliferae)
Common name
Coriander, Chinese parsley (English); pakuchi, korianda (Japanese)
Local name
Phakchi
Erect annual, glabrous, usually profusely branching herb, up to 80 cm tall with a well-developed taproot. Leaves alternate; scarious margined sheath surrounding supporting stem for up to three quarters of its circumference; petiole and rachis subterete, sulcate, light green; blade shiny, green, often with darker green veins; 1–3 basal leaves usually simple, withering early, often in a rosette, with blade ovate in outline, deeply cleft, or parted into usually 3 incised dentate lobes; next leaves decompound, with blade ovate or elliptical in outline, each like the blade of the simple lower leaves, again divided pinnately into 3 leaflets, with central leaflet largest, each often variously divided into ultimately sublinear, entire, acute lobes. Inflorescence an indeterminate compound umbel; peripheral flowers usually bisexual, central flowers sometimes male. Calyx divided into 5 small lobes in all flowers. Corolla 5, petals white or pale pink, heart-shaped, very small (1 × 1 mm) in male flowers; 3 petals usually larger in bisexual peripheral flowers. Stamens 5, filaments up to 2.5 mm long, white. Pistil rudimentary in male flowers. Fruit an ovoid to globose schizocarp with 2 mericarps. Seeds 1 per mericarp.
Traditional medicinal use
Functionality
Functional constituents
Propagated by direct seed broadcasting in well-prepared beds. Prefers a cool climate, full sun, and sufficient soil moisture. Thrives in well-drained soil. Leaves are easily damaged by heavy rain.
Fresh leaves are added to bland soups. Roots are crushed and added to bone soups. Often added to fish dishes such as phakchi nampla waan (grilled catfish with coriander neem and sweet fish sauce).
Roots
Plants
Flowers