coriander,
The scientific name for coriander is coriandrum sativum
there is no term for parsley in gujarati. gujarati's use cilantro (coriander leaves) and they r called LEELA DHANA OR DHANA OR KOTHMIR
Try using parsley leaves instead
Nope! Dhaniya leaves of India is called Cilantro and Parsley is totally a different herb (although it does look like dhaniya leaves)!
The leaves of coriander are called cilantro and are an herb, being similar to parsley and other leafy greens. The coriander seeds are come from the fruit part of the plant.
Malli leaves is also known as KOTHIMBIR or Coriander or Chinese parsley
Coriander is sometimes called "Chinese Parsley", and all parts of the plant can be used in cooking. The seeds are used in a variety of situations - even in some cookies - and the leaves are better known as "Cilantro".
If the recipe calls for coriander seeds, cumin and caraway seeds are good substitutes. If the leaves of coriander is what is required for the recipe, this is also known as cilantro. In this case, fresh parsley can be used as a substitute.
Cilantro or Coriander (Coriandrun sativum) is an annual or biennial plant of the Parsley Family. when the leaves are used in flavourings and food it is called Cilantro, when it is the seeds used we call it coriander.When growing this herb outdoors as Cilantro it can tolerate some shade, however if you intend to harvest the seeds it should be grown in full sun.See the related link below for more information.
Parsley are the green leaves of 'ajwain' in hindi
It is less because the dryness make the leaves smaller.(The leaves curl up.)
Coriander is actually part of the parsley family. Its leaves (technically called cilantro) have a stronger, more distinctive flavor that can dominate a dish (as opposed to plain, or Italian parsley, that is more mild). For many, it's an acquired taste -- some people feel it tastes like soap. In addition, coriander seeds (really the mature, dried fruit) are used as a separate spice (tasting nothing like the leaves), generally ground and served in Middle Eastern dishes along with spices like Cumin.