Also known as Chinese parsley or cilantro, the fresh stems and leaves are widely used to garnish soups, salads and cooked dishes. The root of the plant is cleaned and pounded into Thai flavour bases for soups and stir-fries as well as curry pastes. It is an essential herb in Moroccan and Mexican cuisines. To Store: Bunches can go into a glass of water, away from heat, overnight. If they are to be kept longer, wrap a piece of folded absorbent paper round the end of the stem, wet it, enclose loosely in a plastic bag and refrigerate.
Developed by NEOONENEO