The fruit (seeds) of coriander resemble peppercorns. They are one of the ingredients used in making curry. The seeds germinate well. Coriander is easy to raise and not given to disease or bugginess, perhaps because of the extreme, shall we say "fragrance" of the leaves? On a hot, humid day they literally stink. Because of this, we never thought of using any part of coriander, except the seeds, in the kitchen. [Ms. Hogner does document the use of the leaves in Spanish and in Chinese salad making but she remains steadfast in her distaste] [...] We tried it. We shall stick with the common parsley, thank you, for to our palates, as much as we like the seeds, the leaves of coriander taste just like they smell.
There is a recipe for corn in the jacket served with an herb butter that incorporates thyme, upon which Ms. Hogner comments "The smoked-corn-and-herb flavor is a perfect combination."
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