Native to the Mediterranean and the Orient, coriander is related to the parsley family. It's known for both its seeds (actually the dried, ripe fruit of the plant) and for its dark green, lacy leaves. The flavours of the seeds and leaves bear absolutely no resemblance to each other. Mention of coriander seeds was found in early Sanskrit writings and the seeds themselves have been discovered in Egyptian tombs dating to 960 b. C. The tiny (1/8-inch), yellow-tan seeds are lightly ridged. They are mildly fragrant and have an aromatic flavour akin to a combination of lemon, sage and caraway. Whole coriander seeds are used in pickling and for special drinks, such as mulled wine. Ground seed is used in many baked goods (particularly Scandinavian), curry blends, soups, etc. (See also spices; herb and spice chart. ) Both forms are commonly available in supermarkets. Coriander leaves are also commonly known as cilantro and Chinese parsley. Fresh coriander leaves have an extremely pungent (some say fetid) odour and flavour that lends itself well to highly seasoned food. Though it's purported to be the world's most widely used herb, many Americans and Europeans find that fresh coriander is definitely an acquired taste. Choose leaves with an even green colour and no sign of wilting. Store a bunch of coriander, stems down, in a glass of water with a plastic bag over the leaves. Refrigerate in this manner for up to a week, changing the water every 2 days. Coriander leaves are used widely in the cuisines of India, Mexico, the Orient and the Caribbean.