This annual herb is a member of the carrot family and has two different uses as a culinary herb. The young leaves are used as cilantro while the dried seeds are known as coriander. Plants bolt quickly – staggered plantings extend availability during the growing season. Culinary uses for Cilantro: Mexican, Mediterranean and Asian dishes; garnish, guacamole, chicken, beans, pork, rice, salsas, sauces, fish and shellfish. Culinary uses for Coriander: Indian, Mediterranean, Middle Eastern, and Asian dishes; curries, curry powder, pickling, sausages, sauces, soups and stews.