Coriander - Chinese Parsley — Cilantro (Coriandrum sativum)

Fresh coriander is one of the relatively few herbs used in Chinese cookery and is a standard in southern China. It looks like flat parsley but its pungent, musky, citrus-like character gives it an unmistakable flavour. Its feathery leaves are often used as a garnish, or it is chopped and then mixed into sauces and stuffings. When buying fresh coriander, look for deep green, fresh-looking leaves.

To store coriander, wash it in cold water, drain it thoroughly or spin dry in a salad spinner and put it in a clean plastic bag along with a couple of sheets of moist kitchen paper. I learned this technique from my cooking associate, Gordon Wing, and it works wonderfully. Stored like this in the vegetable crisper of your refrigerator, fresh coriander will keep for several days.