Coriander

Coriander ( sometimes known as Chinese parsley) is the most commonly used & grown herb in the world.  Coriander has a lacy, feathery foliage & has a pungant citrus flavour you either love or loath.With Coriander being used in so many warm climates, you would think it was a sun loving plant, but that is false. If you try to grow it in the Summer months, it will immediately bolt to seed. One great trick to beat this, is to plant it among nasturtiums, which protect & shade the Coriander. So Coriander is basically a Winter herb.

Coriander also suffers terrible root transplant shock due to the long tap root. If you buy seedlings, you may lose quite a few of them, as they turn up their toes from shock. Sowing seeds in late Autumn, into pots or straight in the garden, will prevent this happening. As our area is a "cool" climate, I am quite confident of planting now, & getting a good crop before it turns warm.

Coriander: (Coriandrum sativum) Umbelliferae, Annual

Propogation: sunny, sheltered

Soil: light, well drained

Height: 45-60cm

Part Used: leaves, seeds

Cultivation: Before planting, choose a position which is sunny & sheltered. Young plants do not like cold winds & will fall over.  Work the soil, add lime if too acidic. Coriander seeds remain fertile for 5-7 years. Sow seeds in Spring or Autumn, directly into ground 12mm deep & 30cms apart. Cover & pack the soil down well. Keep moist til the seedlings pop up. Water regularly in hot weather, in late afternoon so not to scorch the plant. They may need staking as they get older. There is now a "slow bolt"  Coriander variety, so ask at your nursery. Another method is to plant the seeds directly into a pot, with good potting mix. Place the pot in a sheltered semi shaded area. As the seeds pop up, place the pot in more sun to encourage stronger plants.

Harvest & Process: Fresh leaves can be picked any time. Dry the leaves in a warm airy place & crumble off the stem & store in a glass jar. For freezing, parcel up fresh washed sprays in foil, fold edges firmly & freeze for several weeks. To harvest the seeds, cut off the heads, dry on sheets of paper in a shady place, expose to the sun if you can. Shake the seeds, sieve any stems out & place in an airtight container.

Companion Planting: Coriander, when planted near anise, helps the seeds to germinate & grow into bigger, healthier plants. Coriander has the opposite effect on fennel, where it hinders seed germination. Coriander likes the company of chervil. Bees love the Coriander flowers.

Medicinal: Hippocrates & other Greek doctors used Coriander in their medicines. The seeds work well with carbohydrates, so it was used extensively in breads & cakes. Coriander water was used to ease windy colic. Ground seeds or fluid extract was often used for gripe. The seeds, crushed & inhaled, will relieve dizziness. It is believed to purify the blood & often prescribed for urinary tract & kidney stones.

 Coriander chicken skewers

Preparation time: 30 minutes + 30 minutes marinating

Cooking time: about 6 minutes
Makes: 20

1/2 bunch coriander
1 lime, rind finely grated, juiced
2 tablespoons sweet chilli sauce
1 tablespoon fish sauce
2 tablespoons peanut oil
800g chicken breast fillets

1. Cut the coriander to separate the leafy top section from the stems and roots. Wash the roots, then roughly chop the roots and stems, reserving the leaves.

2. Combine the coriander stems and roots, lime rind and juice, sauces and oil in a small food processor or blender. Process until almost smooth, and pour into a shallow, non-metallic dish.

3. Trim the chicken and cut diagonally across the grain into 5mm wide strips. Add to the marinade and toss to combine. Cover and refrigerate for 30 minutes. Meanwhile, soak twenty 16cm bamboo skewers in cold water for 20 minutes.

4. Thread the chicken onto the skewers. Cook on a hot barbecue or char-grill for 2-3 minutes each side, until golden brown and cooked through. Serve sprinkled with finely chopped coriander leaves.

Mexican Pesto

2 Cups Coriander

4 cloves garlic, chopped

2 Tblspns unsalted pepitas (pumpkin seeds)

1/2 cup olive oil

Blend & mix all together until smooth. Store in fridge & use on pasta, chicken & vegetables.

Snow Pea Salad

4 tbspns red wine vinegar

2 tsp Dijon mustard

1/4 cup olive oil

1 tsp ginger, minced

1/2 kilo snow peas - blanched & chilled

1 head red lettuce

1 red onion, thinly sliced

1 sweet red pepper, thinly sliced

1/2 cup fresh coriander leaves

Combine vinegar, mustard, olive oil, & ginger to make sauce. Combine salad ingredients in a large bowl, add dressing & toss lightly.