Coriander is supplied cut in a flowpack or in a pot.

Coriander is an annual plant from the myrtle family, it is related, for example, to dill and cumin. The height of the plant reaches about 1 meter. The stem is straight, finely grooved and branches at the top. The lower leaves of coriander are simply pinnate and long-petiolate. The upper leaves are sessile and pinnate two to three times so that they form line-like sections similar to dill. Plants overgrown only with lower leaves are used as spices. Their color is a very fresh light green. The flowers form small white or pinkish whorls. The fruit is a round dipterium of brownish-yellow color. The taste and aroma of coriander resembles orange blossoms with a hint of sage. It is pleasantly aromatic and smells sweet.

Coriander leaves have found their application mainly in Asian cuisine, South and Central America. It is also part of adjika and is used to spice up shashliks. However, coriander is also suitable for fish meat, it will make vegetable dishes, as well as soups and sauces special. Its typical and at the same time quite universal use is salsa made from tomatoes, chili, red onion, lime juice and chopped coriander leaves. This salsa goes well with most types of meat.

Fresh coriander leaves have a very short shelf life compared to other types of fresh herbs. It is not a good idea to store it for a long time, as the leaves wither and turn yellow very quickly.

Coriander spread almost all over the world, probably from the Mediterranean and has been used since ancient times as a prevention against digestive problems. The Egyptians put it in tombs as a sacrificial plant, and in the Middle Ages it was believed that it strengthens memory. We can also find mentions of coriander in the Old Testament. In our country, it was previously grown, but rather in the warm regions of South Moravia. The ground coriander fruit is also one of the most important components of Indian curry and is traditionally added to many sausage products and sweet pastries.