Coriander – Fresh Dhania Leaves 1 Bunch

Coriander leaves are called dhania or hara dhania in Hindi and kothimbir or kothamalli in other Indian languages, known in German as Koriander. The delicate green leaves have a bright, fresh, slightly citrusy flavour and are used raw rather than cooked for long.

They are used as a finishing garnish over dals, curries and chaat, blended into green chutney, and mixed into salads and raitas.

How to use

• Wash well in a bowl of water to remove grit, as it grows close to the soil.
• Chop just before use, including the tender stems, which carry a lot of flavour.
• Wrap loosely in a damp cloth or paper and store in the fridge; use within 3 to 5 days.