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Coriander Leaves

In season all year

Food Description:

People seem to love it or hate it. Coriander - or cilantro - is usually harvested as a complete plant, about 25-30cm including roots. The leaves are similar to parsley, but later on, after flowering and going to seed, they become smaller and more lacy. Coriander was originally introduced from the East, by the Romans. European cultures considered the leaf inedible because of its unpleasant smell!
It is used in the East as a condiment and a garnish.

General Information:

Category: Herb
To Buy: Try to find coriander at an Asian store as they seem to select the youngest, freshest bunches. Look for a light, bright green colour and smell the roots for the distinctive aroma, and avoid bunches with limp, drooping leaves.
To Store: Store in a plastic bag lined with damp absorbent paper in the fridge. It will keep this way for up to 5 days.
Tips and Tricks: Wash and dry thoroughly. Remove the leaves from the stalks. Cut carefully with a sharp knife to avoid bruising the leaf. Add only for the last couple of minutes of cooking, or sprinkle over as a garnish.

Nutrition (100 Grams):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High

Cooking:

Cooking Tips: For a more concentrated coriander flavour peel the coriander root and crush it with a large knife. Add to stir-fries and marinades.

Benefits the Following Health Conditions:*

Detoxifying

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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