Pick of the Week - Coriander
My pick this week is coriander, the herb that outsells all others by at least a factor of two. Spring is when herbs and the delicate vegetables are at their best. Not too hot and not too cold, the weather is perfect for these lines. The only thing that can spoil them is heavy rain and sadly I can’t see that happening. Also known as cilantro or Chinese parsley, every bit of this herb from the fresh leaves to the roots are used in cooking. Many Asian, Mexican and Indian dishes include coriander and other sites will list numerous health benefits of including coriander in your recipes. To celebrate the start of Spring, we are selling this herb at a very special price in our stores this week.
HOW TO PICK
Choose coriander with bright-green leaves and stems. Avoid coriander that has yellow or wilted leaves or leaves that have black spots or other visible damage. Coriander should smell sweet and fresh.
HOW TO STORE
Coriander should be kept in the fridge, where it can last for up to a week. You can either wrap the bunch in a dampened paper towel or chux, or place it in a glass or jar with water covering the roots only.
