Fresh coriander and coriander seeds are available for cooking purposes and in fresh form for interesting flavor additions to Mexican, Indian, and Chinese food. I am indebted to Craig Claiborne of The New York Times for his special way of storing fresh coriander (which is available with roots intact from Chinese groceries): "I insert the roots and the stems up to the mid section in cold water. I then place a loose fitting plastic bag over the leaves, allowing space for air around the bottom of the bag. I find that the leaves will stay green, fresh and unblemished for up to ten days, depending on the freshness of the coriander when purchased."
The herb was first used by the Romans as a spice, and then as a remedy for chills and fever, and is a help in warming the stomach and overcoming flatulence.
Its Latin name means "bug," and frankly it does smell a bit musty, but when it is dry it has a most pleasant odor. Despite its strange smell, this is the most commonly used flavoring herb in the world.
Honey of Coriander
This honey will stimulate digestion and appetite and is said to be almost magical in banishing flatulence and internal gas from the system. It also sweetens the breath. Mix this honey with any herb that may cause griping or cramps, as when using a strong herbal cathartic like senna. To make this honey, combine oil of coriander, which should be available in the drugstore, add honey, and mix while both are warm.
Curry Powder This curry powder can be used in many ways, including as a marinade with yogurt for roast chicken. Curries are used in very hot climates to stimulate the system and maintain inner vitality and are, therefore, very useful during a hot summer.
1-ounce coriander seed powder
1-ounce ginger root powder
1-ounce cardamom seed powder
3-ounces turmeric powder
1/4-ounce cayenne pepper powder