Coriander is often supplied in cut bunches, or you can grow it yourself and harvest it in much the same way. Either way, here’s what you need to do to cut, store and cook with coriander:

Cutting fresh coriander: To cut fresh coriander, place each stem flat onto a chopping board so that the leaves spread out. Pick the leaves off the stem with one hand, keeping the stalk still with the other. Once you have removed the leaves and you’re left with the lower part of the stalk, discard it. Next, place all the coriander leaves onto your chopping board and work across them from left to right and back again to chop them finely. If you’re using coriander as a garnish, then keep a few leaves back to sprinkle over the top. A Mexican-inspired coriander recipe that uses this method is Spiced Sweetcorn Soup with a Greek-style cheese and coriander topping.

Storing fresh coriander: Turning fresh coriander into dried coriander is simple. Firstly, hang your fresh coriander stalks upside down in a bunch somewhere dry. Next, chop them, removing the stalks as outlined above. You can then put the chopped, dried coriander in a suitable container, such as an old jam jar, to use later.

Cooking with coriander: When you are following a recipe that includes coriander, make a note of how much is needed before you chop it. Typically, the herb is thrown in once the wet ingredients have been added to give the dish more punch. However, sauces that will be simmered for some time may suggest you chop the stalks and add them in. This is because the longer cooking time softens their texture and stronger flavour. A good example is Pork and Pak Choi Rice with chilli, a tasty coriander-based dish that uses leaves and stalks together.

How to Make Coriander Soup

Coriander soup recipes, like carrot and coriander soup, can be adapted quite easily to accommodate any ingredients you happen to have, such as leftover chicken, sweet potato or butter beans. You can add what you like, but here is the basic recipe to follow for carrot and coriander soup.

Step 1: Chop and fry an onion in vegetable oil.
Step 2: Stir in two teaspoons of ground coriander from recently crushed seeds, plus a tablespoon of plain flour to act as a thickening agent
Step 3: Add 450 grams of peeled and grated carrots to the pan with a litre of stock (chicken or vegetable).
Step 4: Stir, bring the fluid to a boil, then cover the pan and simmer.
Step 5: After 20 minutes, turn off the heat and allow the mixture to cool a bit.
Step 6: Blitz the soup in a food processor and serve, reheating if necessary.
Step 7: Add a generous handful of fresh coriander leaves, sprinkling them over the top of the soup.

Alternatively, follow a specific coriander soup recipe, such as Spicy Thai Noodle Soup with coriander and stir-fried veg or Roast Tomato and Lentil Soup. This recipe uses parsley, which can be easily substituted by coriander for a delicious Greek-style soup with extra zing.

Coriander Recipe FAQs

What is coriander?

Coriander is a herb native to the Mediterranean area. Its leaves and its seeds can be used in cooking to add a distinctively pungent flavour.

What does coriander taste like?

Coriander has a zingy tartness, not unlike a citrus fruit. It is more pungent, however, which some people interpret as being slightly soapy.

What can I use instead of coriander?

If you are considering cilantro vs coriander in your cooking, then the first thing to know is that they’re different names for the same herb. You can use either. If you have neither, then tarragon or basil make for reasonable substitutes. Use a blend of them if you can’t track down any coriander.

How to grow coriander?

Coriander grows well in south-facing conditions in Ireland. What you need is free-draining, gritty soil because this Mediterranean herb cannot stand in waterlogged soil. Grow it in a pot in your kitchen by the window to have convenient access to it when cooking.

What is the best way to eat coriander?

Cooked or raw, the best way to eat coriander is without the stalks or, at least, the lower parts of them, which are more bitter and chewy. If you’re preparing coriander seeds for a curry or similar dish, then crush them in a pestle and mortar first, or they can be overpowering when bitten into.