Coriandrum sativum

• Fresh leaves essential to Asian, Latin American and Portugese cooking. Thai cooks use the thin spindly root, in western cooking the fruit or seed is used as a spice; in the Middle East and India both are commonly used
• In a plastic bag, it keeps for 3-4 days in the refrigerator vegetable drawer
• Coriander leaves are always added at the end of cooking; high or prolonged heat reduces their flavour
• The roots of the herb are used in Thai cooking to add flavour
• The leaves & leafstalks used to flavour soups, salads, beans & curries
• Dried stems can be used for smoking foods
• Mexicans combine coriander with green chillies, garlic and lime juice to make a dressing for vegetables
• Good with:
  • Avocados
  • Coconut milk
  • Cucumber
  • Fish & seafood
  • Lemons & limes
  • Pulses
  • Rice
  • Root vegetables
  • Sweetcorn