Coriander (Coriandrum sativum L) is part of the Apiaceae family, which contains 3,700 species, including carrots, celery, and parsley. All parts of the plant are edible, but people most commonly use the fresh leaves and dried seeds in cooking. Coriander has been a part of global cuisine for a long time. It is a good source of antioxidants. Using coriander to flavour food may encourage people to use less salt and reduce their sodium intake.
Coriander is a tender herb that has gentle leaves. These are best to add either raw or near the end of the cooking process. This helps them maintain their flavour and texture.
Nutritional Value
Coriander contains vitamins C, provitamin A, and K, as well as trace amounts of folate, potassium, manganese, choline, beta-carotene, beta-cryptoxanthin, lutein and zeaxanthin.
How to Use
Coriander pairs well with many dishes, especially Indian, Mexican or Thai meals. It also works well with dishes that contain beans, cheese, eggs, chicken and fish. The herb is also great with creamy vegetable dips and as a topping or garnish for curries, soups and salads.
How to Store
The leaves will keep up to ten days kept in their biodegradable plastic bag or when wrapped in paper towels and stored in a sealed container in the refrigerator.
Fun Fact
Coriander has anti-cancer effects, acts as an analgesic by reducing severity, duration and frequency of migraines. It is a natural preservative and acts on bacterial and fungal activity and is good for the skin. Coriander is relatively easy to grow and since it can thrive in small pots on a sunny windowsill, making it a sustainable and the most grown, flavoursome herb.
You may also like
