Coriander spice | coriander plants | Dhania spice | Coriandrum sativum | coriander common name and scientific name | uses of coriander | soil and climate of coriander | varities of coriander | propagation of coriander | harvesting and yield of coriander | storage of seeds of coriander

CORIANDER( DHANIA)

CORIANDER

[Images credit by:- Flickr]

■ Scientific name: Coriandrum sativum L.

■ Family: Umbelliferae / Apiaceae

■ English name: Cilantro

■ Indian name: Dhania, Dhanya (Hindi), Kothambri, Kothamiri bija (Kannada), Kothumpalari bija (Malayalam), Dhanyaka (Sanskrit), Kothamalli (Tamil), Dhaniyalu (Telugu).

■ Commercial coriander is the dried fruit of Coriandrum satiuum L., a crop of aromatic spices. It is a very ancient flavoring substance and its use for both leaves, stems as well as .

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USES:-

■ The essential oil content of the seeds is about 0.1-0.7%. The seeds also contain 19-21% fatty oil, which solidifies when stored and is used in the production of sodium soaps and has a pleasant smell.

■ The residue left after volatile oil extraction is used in livestock feed. All parts of the plant are essential food supplements in Indian cuisine.

■ Young plants are used as a spice in the preparation of chutneys, sausages, curries and soups for flavoring. Nuts are an important ingredient in curry powders, sausages, and pickling spices.

■ Coriander is also used as a carminative and flavoring agent and to correct the taking qualities of other drugs.

■ An infusion of coriander with milk cures bleeding from mounds. The fruit is antispasmodic, diuretic, aphrodisiac, refreshing and stimulating.

 Area and production

■ In India, it is grown in virtually all states with a total production of 2.36 lakh tons of seeds in an area of ​​3.6 lakh hectares. Rajasthan ranks first in both area and production, followed by Andhra Pradesh, Tamil Nadu and Madhya Pradesh. Karnataka ranks fifth with a production of 20,864 tons on an area of ​​12,875 hectares.

Botany: 

Coriander flower

[Images credit by:- Wikimedia common]

■ The plant is an upright, smooth annual herb, 30 to 90 cm tall, with noticeably enlarged nodes and hollow internodes. The stems are vertically streaked.

■ The leaves are compound pinnate and often decomposed. The lower leaves are broad with serrated lobed margins.

■ The upper leaves are finely cut with linear lobes. The petiole is generally swollen, uniform, hollow at the base and sheathing the stem. The arrangement of the leaves is alternated.

■ The fruit is a schizocarp, globose, yellow in color with brown veins. The seed size is about 3mm in diameter and the ripe seeds are aromatic. In dehiscence, the 2 carpels called mericarps separate, each containing a single seed with a copious endosperm and a minute embryo. 

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Climate 

■ Coriander is a tropical crop and can be successfully grown in the rage season in areas free of severe frost during the flowering and fruit set phases.

■ The dry and cold climate favors higher seed production. Cloudy weather during the flowering and fruiting phases increases the incidence of pests and diseases. However, the timing of planting varies in different places in India.

■ In West Bengal and Uttar Pradesh, seeds are sown during the rabi season, in Maharashtra during kharif, in Tamil Nadu in kharif and rabi, and in Karnataka from May to August and from October to January.

Soil

■ Coriander is grown both irrigated and rainwater. Being an irrigated crop, cilantro can be grown in almost any soil type, as long as enough compost is applied. A rain-fed crop can only be grown in heavier soil types that have a better water-holding capacity. The crop is best grown on heavy, black, cotton loamy soils and rich silty clays that are well drained with distributed moisture. Saline, alkaline and sandy these types of soils are not suitable.

 Variety

■ Varieties developed at Rajasthan Agricultural University.

1) RCr-41

 2) Rcr-20

 3) RCr-435

 ■ Varieties developed by Gujarath Agricultural University:

1) GC-1

 2) GC-2

■ Varieties developed by the Andhra Pradesh Agricultural University:

1) CS-4 (Sadhna)

 2) CS-6 (Swathi)

■ Variety of seeds:

CS 2, MS 1, MS3, CS, 3 CS 4, CS 6, RCI, Karan (UD 41)

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Cultivation 

Propagation 

Coriander seeds

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■ Coriander propagates by seed. Before sowing the fruits are rubbed until the two mesocarps are separated and then they are sown.

Fertilizers and Manures:

■ Approximately 10-20 tons of FYM per hectare are applied to the field long before planting.

■ Fertilizers are applied at 40:40:40 or 30:40:20 kg or 15:40:20 or 35:35:35 or 20:30:20 NPK per hectare depending on location at planting time.

Irrigation

■ The crop is watered immediately after sowing to ensure uniform germination and then watered at intervals of 7-10 days, depending on the soil and climatic conditions.

Intercultural

■ The crop requires two or three weeds. The first weeding, hoeing and grounding should be done 40-45 days after sowing, when the seedlings are well above the ground.

■ Weeds can be controlled by applying pendimethalin or fluchloralin at 1.5 kg or 5-6 kg.

HARVESTED

■ The coriander plant matures in 90-120 days for cereals and 40 days for vegetables. Leaf plucking, up to 50%, when the harvest is between 60 and 75 days old, offers economic benefits

in irrigated conditions. The crop should not be allowed to become ripe as this will spoil the quality, especially the color of the product.

■ Harvesting should be done when the fruit or 50% of the seeds are fully ripe and begin to change from green to brown.

■ High yields can be achieved when plants are harvested at the stage where 100% fruit turns yellow.

YIELD

■ On average, a seed yield of 400 to 500 kg / ha can be achieved under rainfall of 1250 kg / ha under irrigated conditions.

Seed conservation

■ Whole and dried seeds are usually bagged and stored in a cool, dry room.

■ At the time of storage, the seeds should not contain more than 0.5-9% moisture..e seeds should not contain more than 0.5-9% moisture..

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