Photo Copyright Michelle Schoffro Cook

Five years ago, I planted some cilantro in my garden even though I rarely use the fresh herb. Every spring since then, little yellow-green cilantro leaves pop up in the same area thanks to a few escapee seeds that drop each fall. I let the plant grow and harvest the seeds, known as coriander, when they turn brown and begin to dry out. I grind them with a mortar and pestle and use them in curries, chutney, pickles, and dried spice blends. The photos here are some of my most recently-harvested coriander seeds.

Coriander grew wild across southern Europe and eastern Asia and has been cultivated, harvested, and eaten for thousands of years. There are references to the plant in ancient texts from China, Egypt, India, and Rome. Ancient Egyptians believed that the herb could travel with them into the afterlife, where it could be food for the departed. Perhaps that is why coriander seeds were even found at the tombs of both Tutankhamun and Rameses II. Like their medieval European counterparts who believed coriander was an aphrodisiac, Egyptians also steeped coriander with garlic in wine and drank it for the same purpose. Egyptians also believed that coriander held the secret to happiness. Some believed that it offered protection and immortality.

Photo Copyright Michelle Schoffro Cook

While I can’t attest to many of these uses, the Egyptians may have been right about coriander holding at least a partial secret to happiness (I still believe following your heart’s desires is also key). Because of coriander’s coumarin and linalool content, it can have a mildly euphoric effect. As a result, it may be helpful with depression and other mood disorders. Of course, always consult your doctor if you suspect you’re suffering from mental illness. Coriander has a unique mildly nutty and spicy taste when used in cooking, although it is not hot.

I also have an apple orchard so I’m constantly creating new recipes for apples. One of my favorites involves the combination of apples and coriander seeds, as well as some apple vinegar that I also make, chilies from my garden, cloves, salt, and pepper. If I do say so myself (and I do!), this apple chutney is a delicious addition to rice, curries, or just spread on toast. I normally just throw the ingredients together as things can get a bit hectic during the height of apple season, but when I have time, I’ll take the steps to turn my chutney creation into a professionally-developed recipe to share with you. In the meantime, consider getting some ground coriander or grinding some yourself and adding it to some of your favorite foods.