Herb
Coriander
Also called cilantro, fresh coriander
The fresh leaves and stems of Coriandrum sativum — cilantro in American English. Some people taste soap in the leaves; that is genetic, not a failure of the bunch.
Origin
Old in the Mediterranean and West Asia, now grown wherever a warm season allows.
Flavour
Citrus-green and peppery, a little soapy to those who have the gene. Dried leaf is a poor ghost of the fresh.
How to use it
Finish tacos, ceviche, phở and most Thai curries with a rough chop of leaves and tender stems — the stems have flavour, so do not throw them at the board. Add at the end; cooking the leaves into a stew turns them dark and muddy, except in specific dishes that want that. Roots, if attached, pound into Thai curry pastes. Salt the dish first; a pile of coriander will not season bland meat.
Storage
Fridge, stems in a jar of water with a bag over the leaves, or wrapped in a barely damp cloth.
Recipes using it
Checking your allergy settings…
