Marino is an improvement to the standard Coriander. Clearly more resistant to flowering early, this very healthy plant also known as Cilantro, Coriandolo, Dhania and Ketumber produces an attractive dense foliage held on thin stems. It has two flavours: the leaf (Cilantro) has a unique, fresh parsley fragrance; it is an essential gerb in Mexican and Asian salads, soups and meat dishes. On the other hand, the seed (coriander) is a spice with a pleasant fragrance often used in European and Middle Eastern cooking.
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