CORIANDRUM SATIVUM. 
stant succession is required, small successive monthly sowings 
. will be necessary in Spring and Summer, as the plants in those 
Seasons soon run to seed. There should be also small sowings 
in the fall, to stand the Winter, under the defence of a frame. 
The plants are to remain where sown. 
The stem is ereet, about two feet in height, branching divari- 
cated, round, smooth and obscurely striated. The leaves are 
compound, the lower ones pinnated, with gashed wedge-shaped, 
somewhat rounding leaflets and the upper thrice-ternate, with 
linear-pointed segments. Both the umbels and the umbellules are 
many rayed, with an involucre of one linear leaf and involucels of 
three lanceolate narrow leaves, all on one side. The flowers are 
of a white or reddish color. The calyx consists of five leaves. The 
Petals are five also, oblong and inflected at the tips, but those of 
the flowers of the circumference have the outermost petals larger 
and not inflected. The fruit commonly termed coriander seeds 
(fructus seu semtna coriandrt} is globular, about the size of 
white pepper, of a grayish yellow color, and is finely or obscurely 
ribbed. It consists of two hemispherical mericarps, adherent by 
their concave surfaces. Hach mericarp has five primary ridges, 
which are depressed and wavy, and four secondary ridges more 
prominent and carinate. The channels are without vitte, but 
the commissure has two. This form of the fruit distinguishes 
Cortanprum Sativum, cortander, from all the other species of — 
Umbelliferse. 
The plant flowers in June, and ripens its seed in August, — 
CHEMICAL AND MEDICAL PROPERTIES AND USES. 
The dried seeds of the Corrannrum Sarivum have a grateful, 
aromatic odor, and a moderately warm, pungent taste, qualities 
which depend on.an essential] oi], that can be obtained separate — 
by the distillation of the seeds with water. Their active 
principles are completely extracted by alcohol, but only partially 
by water. This oil (Olewm Cortandri) is yellowish, smells 
strongly and pretty agreeably of the Coriander, and is the source 
of the odor, taste and medicinal properties of the fruit, which, like | 
the other carminative umbelliferous fruits are aromatic and stimu- 
lant. The whole plant when green has an abominably foetid ador 
if bruised, which extends even to the fruit. ‘It is cultivated ma 
private gardens chiefly for the tender leaves which are used in e 
soups and salads, Ona large scale it is cultivated for the seed. 
