All about Coriander - Available - but might be in short supply during winter

How to grow Coriander:

Coriander is an annual that easily grows from seed. Since it has a tap root it dislikes being transplanted so either sow the seeds straight into the garden or in potting mix in an egg carton (when the roots show, divide the egg cups and plant as they are).
It will grow all year round but in Summer it requires some shade. It easily self seeds.

What parts of Coriander to use:

The leaves, stems and roots are used for culinary purposes, especially in Asian cuisines.

How to cook with Coriander:

The leaves can be eaten fresh, having a pronounced sage flavour with citrus overtones.
If you were trying to get used to the flavour of Coriander cook it to soften its flavour.
Leaves can be frozen for up to six months. They cannot be dried successfully.

Examples:

Coriander can be incorporated with meats and vegetables in cooking.
Try marinating chicken pieces with olive oil, garlic, lemon and fresh Coriander before grilling on the BBQ.
Add leaves to stir-fries just before serving.
Pumpkin soup is greatly enhanced by adding freshly chopped Coriander.

Herb hints for Coriander:

Coriander is also known as Cilantro. It was grown and much liked by the ancient Egyptians, Babylonians and Greeks and is also featured in Indian cookery.
You either love Coriander or hate it, there is no in between.
Coriander seeds are a spice and have a totally different flavour.

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