Coriander

A coriander plant should be watered when the top inch of soil feels dry to the touch. Water thoroughly, allowing excess water to drain out of the bottom of the pot to prevent waterlogged soil. Avoid overwatering, as it can lead to root rot.

The scientific name for cilantro or coriander is Coriandum Sativum

Coriander's father leaves because he is accused of treason and must flee the country to avoid arrest and possible execution. He leaves behind Coriander and her mother to protect them from the dangerous political situation.

Yes they can, just make sure not to overfeed it with leafy greens such as parsley, cabbage, spinach, kale, etc.

The look like those green, heart-shaped leaves. For more detail, view the picture at this site: http://images.Google.com/imgres?imgurl=http://www.hort.purdue.edu/ext/senior/vegetabl/images/large/cucumbervine7.jpg&imgrefurl=http://www.hort.purdue.edu/ext/senior/vegetabl/cucum2.htm&usg=__nNUk3Lh9uRBQkkrVK5vON9RKeqY=&h=640&w=480&sz=97&hl=en&start=3&tbnid=M9Rw7OYpf5nbiM:&tbnh=137&tbnw=103&prev=/images%3Fq%3Dcucumber%2Bplant%26gbv%3D2%26hl%3Den

Coriander actually comes from a cilantro plant that goes to seed. Commercial coriander comes from cilantro plants that are breed to seed more quickly and abundantly.

There are two basic types of parsley (petroselinum crispum).

The flat Italian parsley with flat, green, notched leaves and a curly type that has tightly curled slightly darker green leaves.

Both are use for culinary purposes as well as medicinally.

For images and information please see the related links below.

Coriander leaves, also known as cilantro, are healthy for rabbits and loved by many, but one month is too young for fresh vegetables. A one month old rabbit should still be nursing, although it may have started weaning; in that case, pellets and water should be available in an unlimited supply, 24/7. 12 weeks is a good time to start introducing fresh leafy greens like cilantro to your rabbit: but, start with small amounts, and with only one green at a time -- wait a week or so, and if the rabbit didn't show any signs of ill-health, you can try a new green or gradually increase portion sizes. See the related questions below for more info.

malli (മല്ലി)

Cilantro.

One teaspoon coriander seeds equals one teaspoon ground coriander. http://www.greenearthinstitute.org/recipes/coriander_seed/about_coriander_coriandrum_sativum.html

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".

No. Cumin (the spice) is the dried seeds of the plant Cuminum cymenum.

Cilantro refers to the leaves of the plant Coriandrum sativum. The spice coriander is the dried fruits ("seeds") of the same plant, and tastes different (among other things, it doesn't have the "dish soap" taste that some people perceive in the leaves; the ability to detect this appears to be genetic).

The two plants are in the same "family", but that's not saying much ... so are dill, anise, and carrots.

Tarragon is an herb which is very predominate in French cooking as well as spice mixes such as Fines Herbes. It can be used fresh, dried and ground.

You can replace coriander with cilantro, which is the leafy form of the seed, coriander. This is not an exact match, and the flavor/scent of cilantro is stronger than coriander, so be very careful. I'd replace 1tsp of dried coriander with 1/2tsp of dried cilantro or 1Tbsp of fresh, minced cilantro.
Cumin might make a reasonable replacement. Depends whether you need ground or fresh.

All parts of the plant are edible. The fresh leaves and the dried seeds are commonly used in cooking.

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.

Corriander is ground from the fruit of the cilantro plant.

Cilantro is an herb (made from the leaf or stems of plants), while coriander is a spice (made from grinding the seeds or berries of plants).

It's called "sookha dhanniya or khush dhaniya" in Urdu.

Not if you want it to taste the same! The leaf of the same plant is cilantro.

6 grams of coriander seeds =how mady grams of coriander powder

One tbsp of fresh coriander would be one teaspoon of dried and vice-versa. That is a three to one ratio. This formula works for all herbs.

Just remember 1tbsp fresh = 1 tsp. dried.

Packaged dried herbs are stronger than fresh herbs, but lose their potency as they age.

If the container is new then use a bit more sparingly.

Fresh herbs are the way to go to get the best results.

CeleryToday, celery is a popular herb and vegetable in Europe. The roots, leaves are used for garnishing purposes as well as can be cooked for eating as a vegetable.

Hindi Name: Shalari, Ajmud, Randhuni

Botanical name

Apium graveolens L

Coriander

hindi name: dhaniya

Botanical name

(Coriandrum sativum)coriander is commonly used in asian cuisines now common to world

kalonji it looks similar to black sesame seeds but tastes completely punjent used in pickles for tempering