1. Coriandrum sativum L. (coriander)

Pl. 205 e, f; Map 851

Plants annual. Stems 20–70 cm long, erect or ascending, glabrous. Leaves alternate and usually also basal (a few basal leaves present at flowering), the basal and lower stem leaves mostly long-petiolate, the median and upper leaves short-petiolate or sessile, the sheathing bases not or only slightly inflated. Leaf blades 3–15 cm long, narrowly oblong to broadly ovate in outline, those of the basal and lowermost stem leaves 1 or 2 times pinnately compound (rarely more divided or simple), the leaflets 10–20 mm long, broadly obovate to fan-shaped, narrowed at the base, palmately toothed or lobed, rounded or bluntly pointed at the tip; those of the median and upper stem leaves progressively more divided, 2–3 times pinnately dissected, the ultimate segments linear, entire or with few teeth or lobes, mostly sharply pointed at the tip. Inflorescences terminal and axillary, compound umbels, mostly long-stalked. Involucre absent or of 1 inconspicuous bract, this shorter than the rays, spreading at flowering, linear, with a sharply pointed tip. Rays 2–8, 1.0–2.5 cm long. Involucel of 3–5 bractlets, these shorter than to longer than the flower stalks and unequal in size, linear, and sharply pointed at the tip. Flowers 11 to numerous in each umbellet, the stalks 2–5 mm long. Sepals mostly minute triangular teeth, but those of the outermost flowers of each umbellet usually somewhat enlarged, to 1 mm long, narrowly ovate. Petals obovate, rounded or shallowly notched at the tip, white or pale pink, some or all of those of the outermost flowers of each umbellet enlarged to 4 mm long, narrowly obovate, rounded at the tip, spreading. Ovaries glabrous. Fruits 1.5–2.5 mm long, broadly oblong-elliptic to nearly circular in outline, not flattened, glabrous, brown with pale ribs, the mericarps not or tardily separating, with 5 low, narrow, blunt ribs lacking wings and sometimes also with faint additional ribs. 2n=22. May–June.

Introduced, uncommon, known thus far from Jackson County and St. Louis (native of Europe, Asia, Africa; widely but sporadically introduced in North America, Central America, Caribbean Islands). Roadsides, railroads, and open, disturbed areas.

Coriander has a long history as a spice and food additive. In addition to its use as a flavoring in cooked and baked foods, the seeds are used to flavor confections and curry powder, as well as gin and some other alcoholic beverages. An extract also has been used for fragrance in some soaps, bath oils, shampoos, and potpourri.