Did you know that coriander, also known as cilantro or Chinese parsley, is one of the most commonly used herbs in the world? It has a pungent aroma/flavour that many people don’t like. It seems to be a love-it or hate-it kind of food. I remember being in the latter camp but somehow I developed a taste for it and now I love the flavour boost it lends to many dishes.

Here are 5 ways I like to use my big bunch of coriander:

1. Tasty Tortilla Filling – In a bowl, mix red kidney beans, diced tomato, finely chopped red onion, lots of coriander leaves, lime juice, a light sprinkle of chili flakes and cumin powder. Serve with wholemeal wraps or tortillas, grilled chicken or steak, salad greens and a dollop of sour cream.
2. Green Smoothie – Add coriander leaves and stalks to green smoothies for a nutritious and delicious boost.
3. Coriander Pesto – Try this Coriander and Lime Pesto recipe from Well Nourished.
4. Herb Butter For Grilled Fish – Mix chopped coriander with unsalted butter, crushed garlic, lime juice and good quality salt. Store in plastic wrap in the fridge and slice some off when you need it.
5. Thai Dishes – Coriander root is commonly used in Thai cooking, like this simple and healthy recipe for Gai Yang

And here are some handy tips to get the most out of your coriander:

• You can use the whole plant, from the roots, to the stalk, leaves and even the seeds; however, you can’t use them interchangeably.

• Add the leaves to a hot dish just before serving to keep the flavour.
• Fresh coriander leaves lose their flavour when dried or frozen; however, coriander root freezes well.
• Coriander is best stored in the refrigerator as it is rather delicate and will wilt in the heat. Store in a plastic bag or place in a jar of water covered with a plastic bag.

Happy cooking!

Ali x

P.S. I regularly add coriander and spring onions to my veggie basket order and am always on the look out for new ways to use them in my cooking. Let me know in the comments below how you like to use coriander!