Coriander

Coriandrum sativum · Herb

1 variety40 pairings

Coriander (Coriandrum sativum) is an annual herb of the carrot family whose every part is edible but whose two main products taste worlds apart: the fresh leaf — known as cilantro in the Americas — is bright, citrusy and to some people "soapy," while the dried ripe fruit, the "seed," is warm, nutty and floral.

Picking a good onedrag

Just cut, stiff and greenYellow, limp, scentless

Shop freshThe all-rounder: salsa, chutney, finishing a curry.Everyday best

Leaf colourGreen, a few pale leaves low down

The bunchSoftening, but the bunch still stands

Cut stemCut end drying, stems still stiff

Smell at the leafScent comes when a leaf is rubbed

What to look for, from just cut, stiff and green to yellow, limp, scentless.

What one gives you

85%

Usable yield

20 g · roots and tired leaves off

24 g

Typical weight

one specimen

Keeping ittap a band

A domestic fridge holds it about 5× longer than the counter.

Humidity

95-100%

Big thin leaves lose water fast: a damp cloth or a loose bag in the crisper. Bare in dry air the bunch is limp in hours.

Airflow

Loose bag, not sealed

A perforated bag, not a sealed one. Shut tight and wet, the cut ends slime; open to the room, the leaves dry and curl.

Yellows next to apples

It makes almost none of its own but is highly susceptible: ethylene from apples, bananas and tomatoes yellows the leaves and drops them.

Preparing