Storage

To store coriander, place the stems in a glass of water, cover the top loosely with a plastic bag, and refrigerate. Snip off the leaves as you need them and re-cover. If the water is changed every two to three days, they may last up to two weeks. Do not wash the leaves until ready to use, or they will turn slimy during storage.

Freezing

Coriander can be frozen - place the dry leaves on a baking sheet in the freezer. When frozen, store in a plastic freezer bag or air-tight container, and use within 5 months. Drying coriander is possible but not recommended, as much of the flavour is lost.

How to cook it

If cooking, add coriander at the last minute to get the full benefit of the flavour and aroma.

How to use it

Fresh coriander leaves can be used like parsley in salads, tomato sauces and soups, or sprinkled over finished dishes. Use it to flavour fish, poultry, fresh and fried vegetables, and yoghurt. Coriander has a long history of use in many cuisines, including Chinese, Portuguese, Indian, Pakistani, Moroccan, Latin American, and Vietnamese and it goes especially well with sweet and pungent flavours, such as mango, lamb, and spicy vegetables.

COURGETTES WITH CORIANDER AND CREAM

Serve as a side, or spoon over roasted fish. Serves 4

2 tablespoons butter
2 cloves garlic, minced
450 g (1 lb) courgettes, cut into thin rounds
4 tablespoons chopped fresh coriander
4 tablespoons double cream
salt and pepper to taste

Melt the butter in a large frying pan over a medium heat. Add the garlic and fry for 10 seconds. Add the courgettes and half the coriander; sauté for about 4 minutes or until courgettes are just tender. Add the cream and simmer until juices thin, about 2 minutes. Season with salt and pepper, and sprinkle with remaining coriander.