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Coriander flavour

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From curries to dips, coriander and its many uses will add aromatic flavour to any dish.

Article: Elsa Austin from Ideas

Grow some
An easy-to-grow annual, coriander (Coriandrum sativum) grows from seed sown in early spring in a sunny spot in light, well-drained soil. It needs regular watering. The plant produces pink or white flowers followed by seeds that can be harvested in mid-summer to autumn before they drop. Dry seeds in paper bags (not plastic). Once dried, they can be stored in airtight bags.

Deeply dippy
Mix together two teaspoons of chopped fresh coriander leaves and one cup of plain yoghurt. Transfer to a serving bowl and cover and refrigerate before using, preferably overnight.

Coriander crust for braaied fish
Try this recipe using a whole fish of your choice:

1 tablespoon yellow mustard seeds

1 1/2 tablespoons coriander seeds

2 tablespoons fresh dill, finely chopped

1/4 teaspoon black pepper

1/2 teaspoon salt

a little butter or cooking oil

Crush the mustard and coriander seeds, and combine with the rest of the ingredients to make a paste. Pat onto both sides of the fish. Wrap the fish carefully in aluminium foil and braai over the coals.

Coriander tea
Use one teaspoon of dried crush seeds (or 1/2 teaspoon of powdered seeds) per cup of boiling water. Steep for 5 minutes. Drink up to three cups a day before or after meals to improve digestion, or to provide relief from gastrointestinal upsets (such as indigestion, flatulence and diarrhoea) and migraines. Intriguing new studies suggest that coriander tea may have anti-flammatory effects to soothe arthritis pain.

Get cooking
Coriander leaves are popular in many Asian, Latin American and Middle Eastern dishes. The entire plant, including the roots, is an essential ingredient used in Thai cooking. The seeds, when ground to a powder, are an ingredient in most Indian curries and are used to flavour pastries, biscuits and cakes.

Image: Anél van der Merwe/ Woman's Value magazine