Coriander - Certified Organic

A bunch of fresh, certified organic coriander. You either love it or you don't, and in our house we love it.

Our warm Northern Rivers climate is made for coriander-heavy food, from fresh rice paper rolls to Friday night curries.

It's a must for the fresh, zingy food that suits warmer spring days.

In the kitchen

• Chopped through a salsa with tomato, chilli and lime
• Piled on top of curries, noodle soups and tacos
• Blitzed into a green sauce with garlic and olive oil
• Stems and all into a stir fry, as the stems have loads of flavour

How to prepare

Wash well and shake dry. Chop the stems finely and use them too, as they carry loads of flavour.

Spring recipe: Fresh rice paper rolls

Soak rice paper sheets one at a time in warm water, then fill with rice noodles, shredded carrot, cucumber, lettuce, mint and plenty of coriander. Add prawns or tofu, roll up tight and serve with a lime, chilli and fish sauce dipping sauce.

How to store

Stand it in a glass with a little water, cover loosely with a bag and keep it in the fridge. It will stay perky for up to a week.

Sold by the bunch.