Dhaniya (Coriander) (Coriandrum sativum)
- Botanical Name & Family: Coriandrum sativum, Apiaceae (parsley family).
- Plant Description: Annual herb, up to 50 cm tall. Leaves vary in shape (broadly lobed at base, feathery higher up). Produces small umbels of white or pale pink, asymmetrical flowers. Fruit is a globular, dry schizocarp (3-5 mm diameter).
- Cultivation Tips: Thrives in temperate regions, tropical highlands, and subtropics. Prefers sandy loam but adapts to well-drained loam/clay. Germinates above 4°C (optimal 17-27°C). Requires adequate water during seedling stage. Harvest leaves 30-40 days after sowing. Seeds harvested in 2-3 months when heads turn brown.
- Ayurvedic Description: Distinct aroma, cooling properties, medicinal value. Rich in vitamins (C, K, A), minerals (iron, calcium), and antioxidants. Pitta-pacifying, helps balance Kapha. Beneficial for digestion, detoxification, skin health, inflammation, and overall vitality. Aids acid reflux, bloating, respiratory issues, and blood sugar regulation.
Nutritional profile of seasonal vegetable (per 100g raw edible portion):
| Vegetable | Botanical Name | Calories (kcal) | Carbohydrates (g) | Protein (g) | Fat (g) | Fiber (g) | Key Vitamins | Key Minerals |
| Dhaniya (Coriander) Leaves | Coriandrum sativum | – | 4 | 2 | <1 | – | A (37% DV), C (30% DV), K (258% DV) | Fe, Ca, Mg, Mn, Se |