Coriander leaf

Habitat & Origin

Coriander (Coriandrum sativum) is grown worldwide in warm, temperate zones but feels most at home in light, well-drained loam and sandy soils around the Mediterranean and West Asia. The leaf develops its fresh, citrus-like scent especially in the cool morning hours of the spring and early summer season. For infusions, young leaves are picked before the plant bolts into flowering, because the aroma is then most elegant and clear. After picking, the leaves are air-dried and carefully sieved to remove stems and coarser material. Maison Tisane selects coriander leaf based on color, leaf fullness, and nose: an open, green citrus tone without the heavier herbal profile that arises from old harvest.

Active compounds

Coriander leaf contains linalool, decanal, and fresh citrus terpenes that ensure the bright, aromatic signature. Green leaf components give a soft herbal nuance and a clean, fresh lift. In blends, coriander leaf brings refined clarity — a light herbal gloss that allows fruit, flowers, and spices to come together more elegantly.

Ayurvedic approach

Coriander leaf is read in Ayurveda energetically as cool, lightly aromatic, and subtly ordering. It soothes Pitta, gives Kapha air, and touches Vata only gently due to its fresh, non-dry character. In Persian-Indian cuisine, coriander was considered 'garden wind': a leaf that gave dishes scent without becoming heavy. Energetically, it feels like shade in a herb terrace — clear, friendly, and refreshing without sharpness.

Flavour profile & Blending