Coriander

Coriander (Coriandrum sativum) is a member of the carrot and parsley family, and looks somewhat like flat parsley, with long stems and soft, flat green leaves. Known as cilantro in North America, this pungently flavoured herb is used widely in Asian, Oriental and Middle Eastern dishes, and has also become very popular in other cuisines. When bruised, coriander leaves have a strong aroma and a slightly harsh, green, citrus flavour, said by some to be reminiscent of soap. Coriander loses its flavour very quickly once cooked, so it should be added just before serving to retain its maximum taste.

Fresh, chopped coriander goes well with chicken and pork dishes, and is delicious in meatballs, stews, stir-fries and any type of curry, especially prawn and lamb. It can make a good addition to a range of chutneys and salsas, or simply as a garnish for savoury dishes, and an excellent curry paste may be made out of fresh ginger, garlic, green chilli and fresh coriander leaves all pounded together. The roots of the plant may also be used, especially in Thai dishes, where they are long-simmered and then the leaves stirred in at the last moment. Coriander seeds may also be used as a spicy, fruity flavouring.

Although coriander does not dry particularly well, it may be preserved with salt in oil or frozen. To freeze, simply chop the fresh leaves and use to half fill sections of an ice cube tray, and then top the tray up with water and freeze. The cubes may be defrosted in a small sieve when needed; as the cubes thaw, the water will drain away leaving behind the chopped coriander.