Geshniz- Iranian Cilantro

Coriandrum sativum L

Cilantro commonly called Geshniz in Persian, is an annual herb in the family Apiaceae. The leaves are the herb cilantro and the seeds are the spice coriander. Cilantro/Coriander is native to south-western parts of Asia to North Africa. It is also known as Chinese parsley, dhania. It has the same botanical classification as regular cilantro, but the variety cultivated in Iran tends to have slightly larger leaves, a more intense aroma, and a more complex flavor profile with both citrusy and earthy undertones. Our seeds were grown out by Reyhan Her Farm.

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 cilantro 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.

Characteristics of Geshniz (Iranian Cilantro):

Produces broad, bright green leaves that are deeply lobed. The aroma and flavor is stronger and more fragrant than typical cilantro, often with a richer, more peppery citrus note.

Thai variety is a fast-growing annual, typically reaching about 12-24 inches in height. Produces small white or pinkish flowering umbels that attract pollinators. The seeds (Coriander) are used as a spice in Persian cooking, with warm, nutty, and slightly citrusy notes.

Culinary Uses in Iranian Cuisine:

A staple herb in Kuku Sabzi (herb frittata) and Ash Reshteh (a thick herb and noodle soup). Often combined with fenugreek, parsley, and dill in herb blends for stews like Ghormeh Sabzi. Used fresh as a garnish for kabobs, salads, and rice dishes. The seeds (coriander) are ground and used in spice blends and marinades.

Growing Tips:

Sow seeds directly in well-drained soil with full sun to partial shade. Prefers fertile, loamy soil with good moisture retention. Regular watering but avoid overwatering. Pick leaves when young for the best flavor; allow some plants to bolt to collect seeds. Like all cilantro varieties, it bolts quickly in hot weather, so succession planting is recommended.