Coriander ( Coriandrum sativum) planted as a green fertiliizer is an annual herb in the family Apiaceae. It is also known as Chinese parsley, dhania or cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds (as a spice) are the parts most traditionally used in cooking.

Most people perceive the taste of coriander leaves as a tart, lemon/lime taste, but to nearly a quarter of those surveyed, the leaves taste like dish soap, linked to a gene which detects some specific aldehydes that are also used as odorant substances in many soaps and detergents. Sibillini, Umbria, Italy May 2018