Coriander and Other Herbs

Unlike other herbs where the stems and roots are discarded, coriander (cilantro) is prized for every part. The most intense section are the roots, which are ground into curries or pounded with garlic and black peppercorns to marinate meats or form the base for stir-fries. The stems and leaves are used for salads, fresh spring rolls and garnishing finished dishes. In South East Asia, herbs like coriander, sweet basil, mint and dill (mostly Vietnam) are heavily featured and used like salad leaves in western cooking.