How to Cut, Store and Cook With Coriander
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.
