Coriander (Chinese Parsley, Cilantro or Pak Chee)

Fresh coriander is one of the most popular herbs used in South-East Asian cookery. It looks like flat parsley but its pungent, musky, citrus-like flavour gives it a distinctive character that is unmistakable. Its feathery leaves are often used as a garnish, or they can be chopped and mixed into sauces and stuffings. Many Thai and Chinese grocers stock it, as do some greengrocers and, increasingly, local supermarkets.

When buying fresh coriander, look for deep green, fresh-looking leaves. Yellow and limp leaves indicate age and should be avoided. To store coriander, wash it in cold water, drain it thoroughly (use a salad spinner to spin the fresh coriander dry) and wrap it in kitchen paper. Store it in the vegetable compartment of your refrigerator where it should keep for several days.