Coriander.
The word “coriander” is derived from the Greek word Koriannon, a bed-bug, referring to the disagreeable smell of the whole plant when fresh, but the ripe and perfectly dried fruit has an agreeable smell and a sweetish, aromatic taste. Its an annual or bi-annual plant, of the genus Umbelliferce, native of South Europe, with a branching stem 1 or 2 ft. high. The lower leaves bipennate, the upper ones being more compounded and divided into very narrow divisions. The fruit is globose, containing round slightly ribbed or ridged seeds, about as large as black pepper, very light, of a yellowish brown or straw color externally; inside the husk of each seed are two closely fitting hemispherical mericarps.
The seeds are used in medicine as a carminative. They cover the taste of senna leaves better than any other substance; are occasionally mixed with curry powder; in domestic economy they are used by confectioners and bakers as flavorings, being often mixed with bread in the north of Europe. A cordial is made from them, and they are used for flavoring spirituous liquors, particularly gin.