What was coriander used for in the Bible?

Coriander was used as medicine and the appearance of the white flowers were similar to the way the manna looked when it was gathered.

ourmidland.com - Frawley: Many herbs we use today are featured in the Bible

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Promotion

During the Lenten season, many people think about what they will give up. I also like to think about what I will add to my Lenten discipline. Why not add learning more about herbs, biblical herbs in particular and their significance and uses?

Herbs have played an important part in our lives since the beginning when God put "every seed-bearing plant and tree" on the Earth. Herbs in biblical times were used in people's every day lives. They were used as medicine (caraway, cardamom, garlic, onions, sesame and thyme), cosmetic ointments (myrrh), aromatic oils (frankincense, myrrh), perfumes (spikenard), fumigation agents and religious rituals (hyssop), embalming (anise, cumin, marjoram, myrrh as well as spices like cinnamon, cloves and cassia), and cooking (basil, coriander, dill, mint, oregano, savory and tarragon). As you can see, herbs touched every aspect of people's lives. Their importance made them valuable, to the extent that people even paid taxes with them. I'd like to send a pot of parsley to Washington, D.C., on April 15th and see if it still works. Herbs are mentioned throughout the Old and New testaments. Jewish Passover this year is celebrated April 3-10 where herbs play a special part. The Christian Holy Week starts on Palm Sunday (April 1) and continues through Easter Sunday (April 8) with herbs playing a part in their celebration as well.

Herbs, Bible References and Uses, Then and Now

CORIANDER - Exodus 16:31; Numbers 11:7

Coriander was used as medicine and the appearance of the white flowers were similar to the way the manna looked when it was gathered. Today we use the leaves of coriander and we call them cilantro, which we use in many Mexican dishes. The seeds of coriander are crushed and are one of the ingredients in curry powder and can be used in baking.

CUMIN - Isaiah 28:25, 27; Matthew 23:23

Cumin is used similarly today as in biblical times. It is mixed with bread or meat or sprinkled on cakes. Today it is an ingredient in chili powder and flavors chutney, pickles and sausage.

DILL - Isaiah 28:25, 27; Matthew 23:23

Dill seed and weed (leaves) were used for medicine and for culinary purposes. Today we use them in pickling spices, in bread, fish and potato salad.

FRANKINCENSE - Exodus 30:34; Matthew 2:11

Frankincense is a resin from a tree. The trunk is slit and the resin oozes out, dries and is scraped off. This was a very important ingredient in incense. Using it on the sacrificial fires of the Old Testament was two-fold. It would cover up the burned flesh smell of the animal sacrifice and it would make smoke that would rise up to heaven so the sacrifice would be honored by God. It was one of the gifts of the Magi to foretell of Jesus sacrificial death. Today it is still used as incense. It can be melted on a low burner in a washed out tuna can and the fragrance will be released.

HYSSOP - Exodus 12:22; John 19:29

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Hyssop was used at the first Passover to paint the lamb's blood on the door posts and lintel of each door of the Israelites' homes so the angel of death would "pass over" and spare the life of the first born. It was also used to fumigate rooms where sick people or lepers were. Today it can be used fresh in salads or the flowers dry nicely.

LEEKS, ONIONS (CHIVES) - Numbers 11:1-6

The Israelites got tired of manna and wanted to be back in slavery eating melons, leeks, onions and garlic. Sometimes you just can't please anyone. Chives are in this family and are one of the herbs grown by most gardeners. We use these as culinary herbs on salads, vinegar, in breads, in soups, as well as garnishes.

MINTS - Matthew 23:23; Luke 11:42

The mint family is a very big family. Because of the wonderful fragrance and flavor of mints, it was used very similarly as we use it today: as air fresheners, hair rinses, as tea and many culinary uses.

MUSTARD - Matthew 13:31-32, 17:20

Mustard seed is the reference in the Bible. A small seed that grows as big as a tree to shelter birds. Faith the size of a mustard seed can grow and move mountains. We use mustard seed in sausages, pickling spices, in salads and as the main ingredient in our prepared mustards.

MYRRH - Genesis 37:25; Psalms 45:8; John 19:39

Myrrh was used similarly to frankincense but it had five times the value of frankincense and it was also used as an ingredient in anointing oil. Another gift of the Magi and it foretold of the bitter suffering and death of Jesus and was used as one of the embalming ingredients along with aloes, cassia and cinnamon. Today myrrh oil is used as an astringent in mouthwash and a fragrance in creams and lotions.

SORREL - Exodus 12:8

Sorrel is one of the herbs that is the first to come up in the spring. It has a lemony flavor and is considered one of the bitter herbs eaten with the roasted lamb on Passover night. Other bitter herbs are chicory, endive, parsley and watercress. In the Passover celebration, bitter herbs signify the bitter life in slavery.

THYME - Luke 2:7

Thyme grew prolifically in the Holy Land. Because of its abundance, it was used as food for the animals and was therefore in the manger where the newborn Jesus was placed. Today thyme is a wonderful addition to any chicken dish, rice, bread, stuffing and salads.

Roasted Red Pepper Soup

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4 cups beef broth

3 red peppers, roasted and diced (about 1 1/2 cups)

2 medium onions, halved and thinly sliced (about 1 cup)

3 tablespoons lemon juice

1 tablespoon finely minced lemon zest

1/4 tsp. cinnamon

1/2 cup finely minced fresh cilantro

In a stockpot, combine the broth, peppers, cayenne, onions, lemon juice, lemon zest, and cinnamon and bring to a boil over high heat. Reduce the heat and simmer, partially covered, for bout 30 minutes, until thickened and full-flavored. Cool slightly. In a food processor fitted with the metal blade, puree the soup (an alternative method: puree with an immersion blender). Return to the pot, add the cilantro and gently reheat. Serve immediately with an herbed bread.

Leg of Lamb with Herbs

One 5- to 7-pound leg of lamb

1 teaspoon dried mint, crushed

1 teaspoon freshly ground pepper

1 to 2 tablespoons olive oil

1 teaspoon dried rosemary, crushed

2 cloves garlic, minced

1 teaspoon dried marjoram, crushed

2 tablespoons snipped parsley

1 medium onion, sliced

Trim fat from meat. Lightly brush meat with olive oil. Spread garlic over roast. Mix herbs together and sprinkle over meat, pressing them onto roast as much as possible. Lay onion slices over herbs. Sprinkle pepper over meat. Place meat, fat side up on a rack in a shallow roasting pan. Roast in a 325 degrees F oven until meat thermometer registers 140 degrees F for medium rare (2 to 2 3/4 hours) or 155 degrees F for medium (2 1/2 to 3 1/2 hours). Cover meat with foil and let set for 15 minutes. Carve and serve with mint jelly.

Glazed Carrots

6 to 8 young, tender carrots, raw, or 2 to 3 cups, cooked

1 tablespoons butter

1/4 cup honey

1/2 teaspoon dried mint or 1/2 tablespoon fresh chopped mint

Peel carrots and cut in pieces 2 inches long. Cook rapidly in a little boiling water until tender or cook in the microwave; drain. Meanwhile, melt butter in a saucepan, add honey and mint and heat to boiling. Add carrots, toss to glaze and heat through. Serves 4.

ourmidland.com - Frawley: Many herbs we use today are featured in the Bible

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