Classification (APG IV)
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Apiales
Family: Apiaceae
Genus: Coriandrum
Species: Cilantro - Coriandrum sativum L.

Botanical description
Cilantro (coriander) is an annual or biennial herbaceous plant belonging to the Apiaceae family and the Coriandrum genus. The plant grows to a height of 20–60 cm. The basal leaves resemble parsley leaves – they are broad, ovate, and have variously shaped incisions. The petiole is partially sheathing, up to 13 cm long. The stem leaves are narrower, bipinnate (finely divided), and have thin lobes. The foliage is light green, often with a soft texture (giving a waxy impression), and is strongly aromatic. [1,2]

The flower-bearing stem is 2–10 cm long. The inflorescence is a compound umbel. The primary umbel has 2–8 rays. Each umbellet contains 3–9 flowers and has 2–5 linear, tiny bracts. The flower stalks are 2–5 mm long. The flowers are zygomorphic, with a double perianth and four sepals. The corolla is free-petaled, with white or pale pink petals that are bilobed. The petals extending outward from the center of the inflorescence are longer (5–6 mm), while those near the center are shorter, measuring 1–3 mm. The fruit is spherical, dry, and schizocarpous, with a diameter of 3–5 mm. The pollen size is approximately 30 μm. [1,2]

Distribution
The natural range of coriander is around the Mediterranean region. The plant is believed to have originated in what is now Greece. It grows wild in the Middle East and Southern Europe. It is difficult to determine where it grows naturally and where it has been introduced since it can naturalize when left uncultivated, including in Estonia, where it sometimes grows wild. [2]

Effects and usage
All parts of the fresh plant, when crushed, release a distinctive scent reminiscent of bedbugs or shield bugs. It is used in curries, meat dishes, bread, confectionery, and some alcoholic beverages. As a spice, the seeds are used, and the essential oil is utilized in confectionery, particularly in gingerbread, sauces, marinades, and liqueurs. The young leaves are used for seasoning salads and soups. [1,2] Fresh coriander consists of 92% water, 4% carbohydrates, 2% protein, and less than 1% fat. The nutritional value of coriander seeds differs from that of fresh stems or leaves. In a 100-gram serving, the leaves are particularly rich in vitamins A, C, and K, while also providing moderate amounts of dietary minerals. Although the seeds generally contain fewer vitamins, they provide significant amounts of fiber, calcium, selenium, iron, magnesium, and manganese. [5]

Coriander essential oil, derived from both the leaves and seeds, contains polyphenols and terpenes, including linalool, which is the primary component responsible for its aroma and taste. The perception of coriander's flavor varies among individuals: some find it refreshing and citrus-like, while others strongly dislike its sharp taste and scent, describing it as soapy or rotten. Preferences for coriander are partially genetic. [3,4]

References
1. Britannica, The Editors of Encyclopaedia. "Coriander." Encyclopedia Britannica, 20 Oct. 2023, https://www.britannica.com/plant/coriander. Accessed 19 November 2023.
2. Seppel, A. (2020, September 3). "Cilantro can also be sown in autumn." Postimees. Retrieved November 19, 2023, from https://leht.postimees.ee/7053185/aedkoriandrit-voib-kulvata-sugiselgi
3. Mauer, L., & El-Sohemy, A. (2012). "Prevalence of cilantro (Coriandrum sativum) disliking among different ethnocultural groups." Flavour, 1(8), 8. https://doi.org/10.1186/2044-7248-1-8
4. Zheljazkov, V. D., Astatkie, T., & Schlegel, V. (2014). "Hydrodistillation extraction time effect on essential oil yield, composition, and bioactivity of coriander oil." Journal of Oleo Science, 63(9), 857-865. https://doi.org/10.5650/jos.ess14014. PMID 25132088.
5. Conde Nast. (n.d.). "Nutritional Data, coriander seed, per 100 g." Retrieved August 10, 2013, from https://nutritiondata.self.com.

Süstemaatiline kuuluvus (APG IV)
Riik: Taimed (Plantae)
Klaad: Soontaimed (Tracheophyta)
Klaad: Katteseemnetaimed (Angiospermae)
Klaad: Päriskaheidulehelised (Eudicotyledonae)
Selts: Sarikalaadsed (Apiales)
Sugukond: Sarikalised (Apiaceae)
Perekond: Koriander (Coriandrum)
Liik: Aed-koriander - Coriandrum sativum  L.

Botaaniline kirjeldus
Aedkoriander on sarikaliste sugukonna koriandri perekonda kuuluv ühe- või kaheaastane rohttaim. Koriander kasvab 20–60 cm kõrguseks. Juurmised lehed meenutavad peterselli lehti -  need on laiad, munajad, erineva pikkusega sisselõigetega. Roots osaliselt varreümbrine, kuni 13 cm. Varrelehed on neist kitsamad, kaheli sulgjagused (peenjagused) ja peenikeste hõlmadega. Lehestik on heleroheline, sageli pehme tekstuuriga (jätab vahase mulje) ja tugevalt aromaatne.  [1,2]

Õisikut kandev vars 2–10 cm. Õisik on liitsarikas. Peasarikal kiiri 2-8. Osasarikas õisi 3-9. Osasarikatel 2-5 lineaalset pisikest kandelehte. Õieraod 2–5 mm. Õied sügomorfsed, kaheli õiekattega, neljatised. Õiekroon lahklehine, õielehed valged või kahvaturoosad, kaheli lõhestunud. Õisiku keskmest eemale ulatuvad kroonlehed on pikemad (5-6 mm) ja õisiku keskme pool olevad lühemad, 1–3 mm pikkused. Vili on kerakujuline, kuiv, laguvili, mille läbimõõt on 3–5 mm. Õietolmu suurus on umbes 30 μm.  [1,2]

Levila
Koriandri looduslik levila on Vahemere ääres. Taime algseks kodumaaks peetakse praeguse Kreeka alasid. Taim kasvab metsikult Lähis-Idas ja Lõuna-Euroopas. Raske on kindlaks teha, kus ta kasvab looduslikult ja kuhu on sisse toodud, sest hooletusse jäetuna võib naturaliseeruda, ja seda ka metsistunult Eestis. [2]

Toime ja kasutamine
Kõik värske taime osad, kui need purustatakse, eraldavad peenra lõhna, mis meenutab lutikaid või kilplutikaid. Seda kasutatakse karrides, liharoogades, leivas, kondiitritoodetes ja mõnedes alkohoolsetes jookides. Maitseainena kasutatakse seemneid ja eeterliku õli kondiitritoodete, eriti piparkookide, kastmete, marinaadide ja likööride valmistamisel, noori lehti salati ja suppide maitsestamiseks. [1,2] Toores koriander sisaldab 92% vett, 4% süsivesikuid, 2% valku ja vähem kui 1% rasva. Koriandriseemnete toiteväärtus erineb värske varte või lehtede omast. 100-grammises koguses on lehed eriti rikkad A-, C- ja K-vitamiini poolest, sisaldades mõõdukalt ka dieetmineraale. Kuigi seemnetes on üldiselt vähem vitamiine, annavad need olulisi koguseid kiudaineid, kaltsiumi, seleeni, rauda, magneesiumi ja mangaani. [5]

Koriandri  eeterlik õli, mis pärineb nii lehtedest kui ka seemnetest, sisaldab polüfenoole ja terpeene, sealhulgas linalooli, mis on peamine aroomi ja maitse andev komponent. Inimeste koriandri maitse tajumine varieerub: mõned peavad seda värskendavaks ja sidrunilaadseks, teised tunnevad tugevat vastumeelsust selle terava maitse ja lõhna suhtes, kirjeldades seda seebise või mädanenuna. Eelistused koriandri suhtes on osaliselt geneetilised. [3-4]

Kasutatud allikad
1. Britannica, The Editors of Encyclopaedia. "coriander". Encyclopedia Britannica, 20 Oct. 2023, https://www.britannica.com/plant/coriander. Accessed 19 November 2023.
2. Seppel, A. (2020, September 3). Aedkoriandrit võib külvata sügiselgi. Postimees. Retrieved November 19, 2023, from https://leht.postimees.ee/7053185/aedkoriandrit-voib-kulvata-sugiselgi​``【oaicite:1】``​​``【oaicite:0】``&#8203
3. Mauer, L., & El-Sohemy, A. (2012). Prevalence of cilantro (Coriandrum sativum) disliking among different ethnocultural groups. Flavour, 1(8), 8. https://doi.org/10.1186/2044-7248-1-8
4. Zheljazkov, V. D., Astatkie, T., & Schlegel, V. (2014). Hydrodistillation extraction time effect on essential oil yield, composition, and bioactivity of coriander oil. Journal of Oleo Science, 63(9), 857-865. https://doi.org/10.5650/jos.ess14014. PMID 25132088.
5. Conde Nast. (n.d.). Nutritional Data, coriander seed, per 100 g. Retrieved August 10, 2013, from https://nutritiondata.self.com.