SALADSHARE #5 Coriander


Coriander (Coriandrum sativum), also called Chinese parsley or cilantro, is a tender annual plant native to Southern Europe, Northern Africa and Southwestern Asia. It is related to carrots, parsley and celery – all part of the Umbelliferae family. It is cultivated for its leaves and dried seeds that are later ground and used as a spice.

The flavour of coriander leaves is described as fresh and green with some hints of earthiness and even citrus.

The leaves don’t stand heat very well, so they are mostly used to garnish dishes at the end of cooking. They are used in salads, guacamole, salsas and curries. It is often used with spicy food as it adds cooling notes to it.

Coriander doesn’t have a long shelf life, and it doesn’t freeze well. It’s best to put it in a jar of water, cover it with a plastic bag and keep it in a fridge. You will have to change water every few days.



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