(Coriandrum sativum)
Also known as Cilantro (Mexico), Hardhania (India), Uen Sai (Asia/Cantonese), coriander is an important seasoning in the cooking styles of these regions. Seeds, foliage, flowers and roots are all edible. However, many North America palates foster a love-hate relationship with this unique herb. It’s of interest to note that “Cilantro” refers to the leaves, and stems of the fresh plant, and “Coriander” refers to the dried seeds.