Chinese-parsley
noun
1.
.
[kawr-ee-an-der, kohr-] /ˈkɔr iˌæn dər, ˈkoʊr-/
noun
1.
an herb, Coriandrum sativum, of the parsley family, native to Europe, having strong-scented leaves used in cooking and aromatic seeds used as a seasoning and in medicine.
/ˌkɒrɪˈændə/
noun
1.
a European umbelliferous plant, Coriandrum sativum, widely cultivated for its aromatic seeds and leaves, used in flavouring food, etc US and Canadian name cilantro
n.
late 14c., from Old French coriandre (14c.), from Latin coriandrum, from Greek koriannon, apparently a non-Indo-European word.
Heb. gad, (Ex. 16:31; Num. 11:7), seed to which the manna is likened in its form and colour. It is the Coriandrum sativum of botanists, an umbelliferous annual plant with a round stalk, about two feet high. It is widely cultivated in Eastern countries and in the south of Europe for the sake of its seeds, which are in the form of a little ball of the size of a peppercorn. They are used medicinally and as a spice. The Greek name of this plant is korion or koriannon, whence the name “coriander.”
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