Coriander (Coriandrum sativum): the equivalent of parsley in Asia, in the Americas it is called Cilantro where it is also abundantly used. Unlike parsley, it is an annual plant, it tends to produce seeds when the heat is intense, so it is preferable to grow it in the intermediate seasons in mid-sun exposure. Compared to parsley it is more rustic, the plant also reaches 40 cm in height, germination and growth are also faster. In the South it can be grown in open fields even in the cold season. Does well in vase coltivation. In the kitchen, its particular flavour has divided opinions, at least for our country, the leaves, with a strong spicy aroma, do not always meet the Mediterranean taste. Coriander seeds are also used, with a less intense flavour than the leaves, they are an ingredient of one of the most used spices in the world: Curry.  In many Latin American countries it is now traditional, in various various recipes such as the famous Ceviche, a delicious dish of raw marinated fish.