Ingredient Focus: Coriander | Cilantro (Coriandrum sativum)

Green firework of a leaf — citrusy, feathery, and never shy.

Pantry Zone

Fresh produce — store in the fridge upright in a jar with a little water, loosely covered with a bag or damp cloth. Change the water every couple of days. Alternatively, wrap in damp kitchen towel and seal in a container. Use the stems too — they carry even more flavour than the leaves.

In Season (UK)

June to October (UK-grown; available year-round as imported)

What Coriander Brings to the Table

Coriander — also known as cilantro — is fresh, feisty, and polarising. Its flavour is sharp, lemony, and grassy, with an edge that some adore and others shy away from. Used raw, it brings brightness; cooked, it mellows into something greener and deeper. The leaves, stalks, and even roots are used in different culinary traditions, each bringing their own intensity.

It lifts rich dishes, cuts through spice, and offers a clean, herbal finish like no other. Think of it as the herbal exclamation mark.

How To Use

• Scatter fresh leaves over soups, stews, noodles, or rice dishes
• Blend with garlic, lime, and oil into a sharp green chutney or sauce
• Chop the stems into curries, dals, or stir-fries for a head-start on flavour
• Add to salad dressings, slaws, or fresh salsas for punch
• Use in marinades or herb pastes with ginger, chilli, and citrus

Flavour Pairings

Lime — Garlic — Chilli — Coconut — Ginger — Tomato — Mint — Tamarind

Waste Less

Too much on hand? Blitz the lot — leaves and stems — with oil, salt, and lemon into a quick green sauce or freeze in ice cube trays. Softening bunches can still be used in broth, stews, or green lentil dishes.

Cook It Like You Mean It

Use coriander with clarity — it’s not a background note. Stir it in right before serving to keep its freshness, or cook the stems for gentle flavour early on. If you love it, be generous. If you’re unsure, try it with citrus — it sings louder when paired with acid.

What next?

• Find Recipes with Coriander (Cilantro)
• Or wander the shelves of the Golden Ingredient Index for more ideas.
• If you like learning ingredients this way, get my weekly kitchen letter.