Coriander leaves (cut) - kitchen herbs
Coriander - Cariandrum sativum is a herb of the plant family umbelliferae and looks similar to parsley. It has a height of approx. 1 meter and grows in Europe's temperate climate, but also in tropical climate.
The Asian kitchen loves using coriander leaves, there are endless recipes with them, in Europe we value the seeds as a spice and the Thai kitchen even uses its root for the preparation of fresh chili pastes.
How do they taste?
Coriander leaves have an intense scent and a musky, lemon-like aroma. They are becoming more and more fashionable in this country, especially since we are more open to the Asian cuisine. It is also an integral part of these kitchens. Especially the Vietnamese and Thai cuisine uses coriander leaves very versatile. It is liberally sprinkled over almost all dishes just like we used to do it with parsley.
What do you use them for?
Coriander leaves are used to refine soups, fish dishes, as well as chutneys and poultry. They are added at the end of the cooking time. Like almost all herbs, they lose their delicate aroma in high heat.
They also flavor various Asian wok dishes, soups and curry. They are used in combination with ginger, spring onions, chilli and lemon grass.
Lots of other regions use coriander leaves as well, by example in Yemen they make a spice paste named Zhung with it and other spices.
With which herbs can I combine them?
Coriander leaves go well with the following herbs and spices: ginger, chili, parsley, garlic, chives, dill, basil, cardamom, cumin, mint
Storage of spices and herbs
Please put your spices and herbs in airtight containers (I personally prefer glasses because you can boil them in water and sterilize them this way). Store them dark, dry and cool.