Coriander / Dhania / Cilantro
Now in all honesty, growing up, I used to hate it when my mum would call us for dinner and she would have sprinkled fresh coriander all over my favourite mouth-watering chicken curry before I got to it. I would have a tantrum (to her amusement) every time.
All parts of this fragrant plant are edible but most commonly the leaves and dried seeds are using for cooking purposes. Available from most supermarkets I admit I was wrong (or just that my palette is now more refined,) and I can’t get enough of the stuff. Added to a big percentage of the recipes I make in some form or another, the refreshing and bursting flavour that coriander adds to food - is like the icing on the cake!
Add it to meat, chutneys, homemade guacamole and even drinks!
You can freeze coriander in a couple of different ways but my preferred method is:
1) Always make sure its washed to remove any dirt and grit. Lay the coriander on kitchen towel so that is absorbs the water and pat try/leave to dry. Once it's dry you can freeze coriander with stems or just the leaves in a freezer bag but ensure the air is removed.
2) If freezing just the leaves you can also freeze into an ice cube tray