My pick this week is coriander, the herb that outsells all others by at least a factor of two. These wonderful fresh herbs are at their best when the weather is mild. Not too hot and not too cold, our current weather is perfect for these lines. The only thing that can spoil them is heavy rain which is not likely in the near future. Also known as cilantro or Chinese parsley, every bit of this herb from the fresh leaves to the roots are used in cooking. Our many Asian, Mexican and Indian dishes include coriander; our family loves it with soft white fish, and other sites will list numerous health benefits of including coriander in your recipes. This herb loves the mild weather we have been having and so 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.