Fresh Coriander: Vegan Cooking Guide
Fresh coriander (cilantro in the US) is a bright, citrusy herb with a polarising flavour - loved by many for its freshness, disliked by some who taste a soapy note (caused by a genetic variation). In vegan cooking it lifts curries, dals, salsas, stir-fries and grain bowls with a vivid green freshness that no other herb can replicate.
How to Use Fresh Coriander
Add raw at the very end of cooking or use as a garnish - heat destroys its delicate flavour. The stalks have as much flavour as the leaves and can be blitzed into curries and sauces. Use roots (if still attached) as an aromatic in Thai cooking.
Nutrition
Rich in vitamins A, C and K; also provides folate and potassium.
Chef's Tips
- Store with stems in a glass of water covered with a loose plastic bag in the fridge - lasts up to 2 weeks.
- Blend stalks and roots into curry pastes and spice bases - they add flavour without the colour.
- For coriander-averse guests, fresh parsley provides similar brightness without the divisive flavour.
→ Find the best substitutes for fresh coriander
Vegan Recipes Using Fresh Coriander
Learn to cook with fresh coriander on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
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