Corriander (9cm pot) (from May)
Coriander is a culinary annual plant produced from large round tan-colored seeds. (Coriandrum sativum), which is, incidentally a member of the parsley family.
Available from May.
Once again, I have to say that Corriander is very quick to “Bolt” into full flowers, so pick the leaves every day.
Coriander loses its flavour very quickly once cooked, so add it just before serving to maintain the maximum taste.
Uses: In salsas, dips, tomato dishes and salads. Fresh coriander goes well with chicken and pork dishes, try adding a sprinkling of chopped fresh coriander to stir-fries for a delicious flavour. Fresh coriander leaves make an attractive garnish for savoury dishes. To substitute dried coriander for fresh in a recipe, use 1 tbsp dried for 3 tbsp freshly chopped.
Keep fresh growing coriander on a sunnyish windowsill and water regularly from the bottom only. Pots of coriander don’t remain fresh for long, but you can use all the leaves by freezing them. As soon as the plant shows any signs of wilting, pick all the leaves, chop them up and use to half fill sections of an ice cube tray. Top the tray up with water and freeze. When you need to add fresh coriander to a recipe, simply place the required number of cubes in a small sieve and as the cubes thaw, the water will drain away leaving you with chopped coriander. Dried coriander should be stored in an airtight jar in a cool, dry place, away from direct sunlight.