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5 Surprising Health Benefits of Coriander

Table of content

  • About coriander leaves
  • Production.
  • Nutrition benefits.
  • Uses of Coriander Leaves.
  • Coriander market view.


Coriander is an all-season herb that belongs to the Apiaceae family. It is an aromatic flowering plant sometimes referred to as cilantro, Chinese parsley, or even dhania in the Indian subcontinent. 

The whole of the plant is edible. Although the parts most frequently used are the fresh leaves and the dried seeds as a herb or spices respectively. 

Because the leaves and seeds have various flavors, scents, and qualities. They are employed in very different ways and at different phases of the cooking process.

You get more detailed information related to coriander leaves or their benefits from one of the best restaurants in Myanmar “Corriander Leaf”.


Choose the optimum season and location to grow cilantro or dhania. These plants don’t fare well in cold or harsh weather. In a temperate area, late April is the ideal time to plant cilantro. It grows best during the colder, drier seasons of the year, like fall, in more tropical climates.

Field preparation:

Form beds and canals and fine-tooth the main field (for irrigated crops). Place the separated seeds 20 x 15 cm apart. The seeds will begin to sprout in 8 to 15 days.

For crops that will be grown using rainwater, presowing seed hardening treatment. It is done with potassium dihydrogen phosphate at 10g/lit of water for 16 hours. Azospirillum should be applied to seeds in three packets per hectare. To manage the wilt disease, seeds must be treated with 4 g/kg of Trichoderma viride.

Seed Treatment:

Soak the seeds in water for 12 hours. Treat the seeds with Azospirillum at 1.5 kg /ha. For better crop establishment + Trichoderma viride at 50 kg/ha to control wilt disease.

Pre-sowing seed hardening treatment with Potassium Dihydrogen Phosphate at 10 g/lit of water. For 16 hours is to be done for the rainfed crop.



FYM 10 t/ha; 10 kg N, 40 kg P and 20 kg K for rainfed and irrigated crops.

Top dressing:

Top dressing may be done at 10 kg N/ha 30 days after sowing for the irrigated crop only.


First irrigation should be given immediately after sowing. The second on the third day and subsequent irrigations at 7-10 days interval.

After cultivation:

A pre-emergence spray of herbicide Fluchloralin 700 ml in 500 lit/ha.  Thinning is done 30 days after sowing. Subsequent weeding is done as and when necessary. Leave 2 plants per hill. Spray  250 ppm one month after sowing for inducing drought tolerance in rainfed crops


  • (0.3 m) away, 1/4 inch (0.6 cm) apart, and 6 to 8 inches (15.2 to 20.3 cm) apart. Make careful to water cilantro seeds often since they require a lot of moisture to sprout. Each week, they require roughly an inch of water. They ought to start growing in two to three weeks.
  • You may treat the seedlings with compost or organic fertilizer after they are about 2 inches (5.1 cm) tall. You only need approximately 1/4 of a cup of fertilizer for every 25 feet (7.6 m) of growing space, so be cautious not to over fertilize.
  • When the seedlings are 2 to 3 inches (5.1 to 7.6 cm) tall, trim them out to prevent the cilantro plants from being too crowded. Remove the lesser plants, leaving the strongest ones to expand, and space each plant 8 to 10 inches (20.3 to 25.4 cm) apart. The smaller plants can be consumed and used in cooking.
  • When the stems are between 4 and 6 inches (10.2 to 15.2 cm) tall, or when the plant is close to the ground, you can harvest cilantro by snipping off individual leaves and stems from the plant’s base. Use the young, fresh shoots for cooking rather than the more mature, fern-like leaves, which have a harsh taste. To avoid weakening the plant, don’t remove more than one-third of the leaves at once. 
  • The plant will continue to grow for at least two or three more cycles after the leaves have been picked.
Health benefits of Coriander


  • 92% of raw coriander leaves are water, 4% are carbs, 2% are protein, and less than 1% are fats.  
  • Compared to the fresh stems or leaves, coriander seeds have a distinct nutritional composition.
  •  In a 100-gram (3+12 oz) reference quantity, leaves include a considerable amount of nutritional minerals and are especially high in vitamins A, C, and K.  
  • Despite having lesser vitamin content than other foods, seeds are a good source of dietary fiber, calcium, selenium, iron, magnesium, and manganese.


Although all parts of the plant are edible and the roots are a key component of Thai cuisine. The fresh leaves and dried seeds are the sections that are most frequently utilized in cooking. Every cuisine in the world uses coriander.

  • Leaves

Fresh leaves are frequently used as a garnish and are nutritional. They are used for soup, fish, and meat dishes as well as a component in chutneys, salads, salsa, and guacamole. Coriander leaves are frequently used raw or added to the meal right before serving because heat decreases their flavor.

  • Seeds

When the seeds are crushed, they have a citrusy lemon flavor.

Both the entire dried seeds and the pulverized form of coriander are frequently seen. The flavor, fragrance, and pungency of the seeds are enhanced by roasting or heating them in a dry pan. It is better to grind coriander seed right away because it quickly loses flavor after being stored. Garam masala and Indian curries frequently use pulverized fruits. Cumin as a thickening in a combination known as dhania jeera. Coriander seed is a spice in these dishes. Dhania dal, or roasted coriander seeds, is a snack food.

  • Roots

The taste of coriander roots is richer and more potent than that of the leaves. And they are used in many Asian foods, particularly Thai soups and curry pastes.

You can get more detailed information and more coriander leaf uses from Coriander Leaf, a classy and best restaurant in Myanmar.

Read more: Authentic types of Indian food.

Coriander market view

  • By 2027, the market for coriander produce is anticipated to grow to $4.1 billion. Additionally, it is anticipated to expand at a CAGR of 10.1% from 2022 to 2027.
  • Coriander leaves or Cilantro are mostly used in the food preparation of products like salads, soups and meals like curries and masalas. It is also useful in treating nausea, diarrhea, intestinal gas, constipation and irritable bowel syndrome (IBS).
  • It is also employed in the cosmetic industry owing to its anti-inflammatory, anti-bacterial and anti-fungal properties which are driving the market growth. The use of Apiaceae family products like coriander in food, medicine and cosmetics attracts global market companies as a result of its functional properties and they develop various products to meet customer needs.
  • Geographically, the Asia-Pacific Coriander Produce Market commanded a significant market share in 2021 due to the presence of India, a country that leads the globe in coriander production, and the region’s extensive area under cultivation.
  • Due to the rising demand from American and European nations, the coriander produce market is expected to grow. According to data on 79 nations’ foreign commerce, “Seeds of coriander” exports to the world totaled $196 million in 2020. The risk of infection from eating raw, unprocessed coriander leaves as well as rigorous regulations on coriander production and supply may, however, restrain market expansion throughout the projection period of 2022–2027.

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