The coriander plant - also known as cilantro or Chinese parsley - is an erect and highly aromatic annual herb that grows to the height of 35-90 centimeters.
It has bright green and pinnately divided leaves becoming more finely divided towards the top of the plant.
The white to pink flowers are arranged in umbels.
The pale brown fruits have a fruity scent when ripe, and the seeds are round like tiny balls.
The plant is native to the Mediterranean and is one of the oldest known herbs - has been cultivated and used for more than 3000 years.
The highly scented leaves are used to flavour soups, salads, curries and meat dishes, especially in the Middle East and Asia.
The roots are used in Thai cooking.
The seeds are used in curries, curry powder, pickles, sausages, soups, stews and ratatouille. Also used in the making of flavoured schnapps and liqueurs.
The essential seed oil is used in various herbal remedies and dietary supplements - and to flavour gin, vermouth, liqueurs, tobacco and perfumery.