Coriander

Coriander

Coriandrum Sativum | Chinese Parsley or Cilantro or Dhania

A quick growing , bright green annual that reaches a height of approximately 50cm. Leaves can be added to curries, stews, salads and sauces and as a garnish. Coriander seeds are used extensively in Asian cooking , in curries. Coriander leaves and roots can be eaten fresh.

Coriander is good for the digestive system, it stimulates the appetite and aids the excretion of digestive juices.

Other names and ways of spelling: Chinese Parsley or Cilantro or Dhania

Facts

One of the most ancient of all herbs. It resembles hollow blades of grass. The distinctive smell and taste is derived from a volatile oil, rich in sulphur and common in onions. Referred to only in plural, because they grow in clumps and not individually.

Nutrition and health benefits

Coriander is good for the digestive system, it stimulates the appetite and aids the excretion of digestive juices.  Coriander also has, like many spices, contains antioxidants, which can delay or prevent the spoilage of food seasoned with this spice.  A study found both the leaves and seed to contain antioxidants, but the leaves were found to have a stronger effect.

How to use Coriander

The leaves are washed and snipped / chopped and sprinkled on food just before serving, including curries, stews, salads, rice dishes and sauces.

Storage Instructions

Please keep refrigerated. Keep in the fridge for up to 1 week. Rinse before use.

Interesting Tip

A bunch of Coriander leaves with a fresh vinaigrette dressing goes particularly well with hard boiled eggs.

Recipes 

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Couscous salad

Couscous salad

Serves 2 Ingredients 2 to 2 1/2 cups cooked couscous 6 spring onions, chopped 2 medium tomatoes, chopped 1 cup cucumber, chopped 1/2 cup chickpeas pre-cooked or canned 1/2 cup chopped dried figs 1/2  cup chopped fresh parsley 1/3  cup chopped fresh mint 3/4 cup olive oil 1/3 cup lemon juice 2 cloves garlic, minced 1 tsp ground coriander 3/4 …

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Thai Panang curry with chicken and Coriander

Thai Panang curry with chicken

Rich and powerful with the flavours of fresh basil and chillies. Beef fillets can be used and grilled seperately, then topped with the curry sauce. Alternativey you can slice the beef and cook as below. Ingredients 900  grams chicken, sliced 4  tablespoon vegetable oil 3 tablespoons panang curry paste 3 cups coconut milk 4 tablespoon fish sauce 4 teaspoons grated …

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