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  • Most Wasted Ingredients



    Coriander is a mainstay of many of Australia’s cultural food imports, including Thai, Vietnamese and Mexican cooking. Wastage is a problem for coriander because like with many other herbs, buying even a single bunch from shops and markets will often leave us with more than we need. A few simple pieces of knowledge will help you on your way to making the most of your coriander:

    Store |

    Store any leftover coriander in your fridge by popping the stems into a cup of water and covering with a plastic bag. Change the water every two days to prevent mildew and decay and refresh if needed by submerging in ice-cold water for 10-15 minutes

    Growing your own coriander can also be one of the most efficient, cost effective and waste-avoiding ways to supply your kitchen with fresh herbs. Simply grow it in your garden or on your windowsill and cut off what you need as you go.

    Cook |

    • Noodle dishes, stir frys and other popular Asian dishes are a great place to start when using up coriander. Pick up a cookbook or get ideas online to find a dish that suits your taste.
    • Salads are a quick, healthy and satisfying meal perfect to toss through coriander. Think beans, corn, tomato, avocado and coriander for an on-the-run meal.
    • Curries will often call for a fresh coriander garnish. Chop up coriander and serve alongside a light yoghurt riata with your favourite curry.
    • Check out these recipes on FoodWise for ideas on using up your coriander. Our favourites include: Corn Fritters, Vegetable Biryani and Avocado, Ginger and Almond Pasta with Coriander.

    NOTE: Coriander may also be referred to as ‘cilantro’ or even ‘chinese parsley’. These are all the same ingredient, they simply have different names in different places.

    Buy |

    Buy coriander with bright, fresh leaves, and a strong aroma. Avoid leaves which are beginning to brown or shrivel if you don’t plan to use it immediately.

    In Season |

    Coriander is accessable most of the year round through supermarkets but grows best during Austalia’s cooler months.

    Substituting fresh herbs for dried herbs can be a great option if you don’t have any fresh to hand or you know you can’t use it all. A general rule is to use the 3:1 ratio—use 3 times more fresh than dried. eg. 1 tablespoon chopped fresh mint equals 1 teaspoon dried.

    Fun Fact |

    While coriander is a herb, it in fact belongs to the carrot family.

    Recipe Ideas |

    Have a look at the following recipes to get some ideas as to how to use coriander in your cooking: