1 1/2 – 2 ft. Leaves used in Spanish and oriental dishes such as salsa, soups, sausage and curry. Seeds used in pickling and breads. The leaves are variously referred to as coriander leaves or cilantro, while the dry fruits are known as coriander seeds. The word “coriander” in food preparation may refer solely to these seeds (as a spice), rather than to the plant. Coriander root can also be used, but has a deeper more intense flavor than the leaves.