Coriander

Coriander's fresh, citrus flavour lifts curries, pho soup, guacamole, salsa verde, and so much more! For over 1700 years, humans have been using this (Tutankhamun offered this to the afterlife). So it’s no wonder that fresh coriander stems and leaves are a common ingredient in Asian, Indian, Middle Eastern, Mediterranean, Tex-Mex, Latin American, Brazilian, Portuguese, Chinese, African and Scandinavian cuisines.

The roots have a distinct, earthy citrusy flavour. 

Coriander is a source of dietary fibre, manganese, iron and magnesium. The leaves are rich in Vitamin C & K, protein and contain small amounts of calcium, phosphorus, potassium, thiamin, niacin and carotene.

• Freshest in May to September.
• Good for flavourings, condiments, garnish, Stews, slow-cooked dishes, soups, stir fry, salads. Use roots and stems, which are more earthy and distinct in flavour, in curry pastes and intense sauces.
• Store in cut away roots and store stems in cup of water in fridge. You can freeze or dry coriander too.