Genetic Variability and Heritability in Coriandrum sativum L.

📙 Coriandrum sativum L. is an annual herbaceous plant extensively grown and it’s contributed 70% of the total seed spices in India. Coriandrum sativum leaves are used in preparing chutneys, sauces and flavouring in curries and soups. The seeds are used as spices in the preparation of curry powder, pickling spices, condiment and medicine. Its oil is used as a valuable ingredient in perfumes and food industries. Apart from it is also used for flavouring pastry, cookies-cakes, tobacco, bakery products, meat, fish, soda, syrups, candy preserves and liquor. Experimental finding indicates that high magnitude of genotypic and phenotypic coefficient of variation were observed for seed yield per plot, number of seeds per umbel, number of umbel per plant, seed yield per plant, number of umbellets per umbel indicating thereby, substantial scope for improvement for these characters.