Native to southern Europe, this 80 cm annual plant is grown in gardens but is also found in the wild. It enjoys light, rich and sunny soils. It blooms in umbels in June and the harvest of the mature plant will be in August. Seeds put to dry will find culinary use in many European cultures, but also in India. Coriander is one of the oldest culinary plants ever discovered by man. It was already used in the time of the pharaohs to embalm the dead and in the kitchen, or to preserve their flesh. Nowadays, coriander is widely used in cooking, both for its seeds (condiments) and for its leaves, also called Arabic parsley. It is recommended 1 to 2 drops in a maximum of 1cc. tablespoons of vegetable oil, honey, sour cream, alcohol to incorporate into your culinary preparations. Keep out of the reach of children. It is not recommended to exceed the indicated dose. Not recommended for children under 6 years old, pregnant women and nursing mothers. Not suitable for people hypersensitive to essential oils. Its use before sun exposure can cause phototoxicity. Store in a cool, dry place away from heat and light.