Fresh coriander, cut with the stems on. The leaf is bright, citrus-sharp and faintly peppery; the stems carry more of that flavour than the leaves and are worth chopping in rather than discarding. Heat destroys it, so coriander is a finishing herb — scattered over a curry, a taco, a bowl of pho or a plate of grilled fish at the moment of serving, folded through a salsa or a raita, or blitzed whole into a chutney, a green sauce or the base of a Thai curry paste. Treat it like cut flowers: trim the stems and stand them in a glass of water in the fridge, loosely covered, and it will keep for the better part of a week. Wash and dry it just before use. Use it in abundance — coriander is a herb to be handled by the fistful, not the pinch. Net: 100g
