Coriander

coriander Coriander leaves are used as a flavoring and as a garnish from Mexico to Thailand and China, from Vietnam to India. If possible, buy fresh coriander with its roots still on. You can find it in many grocery stores. Store in a water-filled jar or other container in the refrigerator, with the water coming up to the top of the roots and the leaves loosely covered with a plastic bag. The leaves should stay fresh for at least a week, enabling you to use them bit by bit; discard any yellow leaves. The roots are an essential ingredient in many Thai curry pastes and marinades. We make a habit of cutting the roots off bunches once we’ve used the leaves and storing them in the freezer (where they keep indefinitely, wrapped in a plastic bag), for use in Thai marinades, curry pastes, and salads. Coriander seed is a widely available spice. For Vietnamese coriander, see polygonum.