Coriander

This classic herb of Asian and Latin American cooking, also known as Chinese parsley or cilantro, is becoming much more widely available fresh. The best place to buy coriander is in ethnic markets, where it is sold loose much more cheaply and with the added bonus of roots attached. Thai food makes extensive use of these roots, but supermarkets trim them off before packaging the leaves and stems. If you do manage to find a market selling loose coriander, wash it when you get it home because it will be very gritty. Cut off the roots, bag and freeze them, and put the leaves and stems in a plastic bag in the fridge where they will keep fresh for a week. Coriander with its roots intact may also be kept in a jug like flowers; this way the leaves last for some time and you can still freeze the roots after the leaves have wilted.