Coriander Leaves

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.

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 & 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.

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.

Find recipes with Coriander Leaves

Nutrition per 100 Grams:

Benefits the Following Health Conditions:*

* 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.