Sally(Melbourne)coriandor/cilantro

I checked in the Food Lover's Companion & cchiu has it reversed.
Here is the definition from Sharon Tyler Herbst's book:

Coriandor - native to the Mediterranean & the Orient, coriandor
is related to the parsley family. It is known both for its seeds
(actually dried ripe fruit of the plant) & for its dark green
lacy leaves. The flavors of the seeds & leaves have absolutely
no resemblance to each other. The seeds are mildly fragrant and
have an aromatic flavor akin to lemon, sage & caraway.

Coriandor leaves are also known as cilantro & chinese parsley.
Fresh coriandor leaves have an extremely pungent (some say fetid)
odor & flavor that lends itself well to highly seasoned food.
Though it is purported to be the world's most widely used herb,
many Americans & Europeans find that fresh coriandor (cilantro)
is an acquired taste.