Coriander is the most widely used fresh herb in the world — from Mexican tacos to Thai curry and Vietnamese pho. Fresh, citrusy and indispensable as a finishing touch.
Fresh coriander (Coriandrum sativum) has delicate, branched leaves and thin stems with an intense, citrusy scent. Leaves, stems and roots are all edible — each part has a different application.
The taste experience of coriander varies greatly between individuals: approximately 15% of the population perceive coriander as soapy due to a genetic variant.
most used worldwideyear-roundThailand/Moroccocitrus-freshfinishing herbraw useFresh coriander is cultivated in Morocco, Thailand, Israel and the Netherlands (greenhouse cultivation). Available year-round.
Quality can be identified by bright green, upright leaves without yellow spots.
Coriander with roots intact is fresher and has a longer shelf life than cut bundles.
Coriander loses its aroma completely with prolonged heat and is used almost exclusively as a finishing herb. Exception: the roots are ground raw into Thai curry pastes.
Pairs excellently with lime, chilli, garlic, ginger and sesame oil.
Store bunches upright in a glass of water in the refrigerator — extends shelf life to 7–10 days.
Washed coriander deteriorates quickly — wash just before use.
Freezing is possible but produces a limp herb — suitable only for sauces and pastes.
The roots of coriander are the most powerful flavour carriers — more intense than the leaves. In Thailand they are routinely ground into curry pastes. Never discard the roots.
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