​Coriander

​ (Coriandum sativum) 

A white-flowered annual attaining 18 inches to  2 feet.
Sow in spring in drills half an inch deep and thin to
6 inches apart. Seed required for culinary purposes or
for propagation should be harvested when fully ripe, i.e
brown. Coriander does not transplant well.

Coming from Egypt the Coriander is cultivated today in cool
and rainy spring regions, with hot and dry summer, such as
North Africa and Russia.   
Its perfume is a lot more pleasant when the plant is dried.     
It is a floral perfume. Used like spice since the age of Pharaohs, indispensable in the Roman cuisine and for the Indians, the Coriander forms the basis of curries and has the particularity to mix itself easily other spices.   
In perfumery it brings some new notes to Cologne Water.