Coriander Plant, Chinese Parsley, Dhania

Origin: Western Asia and Southern Europe

Common Name: Chinese parsley, dhania, or cilantro

Family: Apiaceae Drought Tolerance: Medium

Salinity Tolerance: Low Sun Tolerance: Medium

Wind Tolerance: Medium Water Requirement: Medium

PH Level: Basic Pest Tolerance: Medium

Disease Tolerance: High Growth Rate: Fast

This Coriander Plant, also known as Chinese Parsley or Dhania, is an easy-to-grow and very flavorful herb. It’s an essential ingredient in many cultures’ cuisines, providing a distinct aroma and taste that will take your dishes to the next level. With a growth cycle of only 60 days, it’s a perfect addition to any garden.

All parts of the plant are edible, but the fresh leaves and the dried seeds (which are both a herb and a spice) are the parts most traditionally used in cooking. Most people perceive coriander as having a tart, lemon/lime taste, but to nearly a quarter of those surveyed, the leaves taste like dish soap, linked to a gene that detects some specific aldehydes that can produce soapy sensation from the odorant substances.