Bunch of Coriander Also known as Cilantro Fragrant, citrusy and fresh — coriander leaves and tender stems brighten stir-fries, soups, salads, chutney, salsa and pho in seconds. Quick to use; next-day... Read more
Fragrant, citrusy and fresh — coriander leaves and tender stems brighten stir-fries, soups, salads, chutney, salsa and pho in seconds. Quick to use; next-day Sydney delivery.
Why you’ll love it
Clean, zesty flavour that lifts rich or spicy dishes.
Stems are flavourful — chop for sautés and sauces; save leaves for finishing.
Versatile: Asian stir-fry, Mexican salsa/guacamole, Middle-Eastern salads, Thai curries.
Adds colour and freshness to noodles, rice bowls, seafood and grilled meats.
How to enjoy
Soy‑ginger beef stir‑fry with coriander
Flash‑sear thin beef strips with sliced onion; splash in light soy sauce. Toss in chopped coriander stems for 20–30 seconds, then finish with leaves off the heat.
Prawn & tofu herb soup Low‑calorie
Simmer clear stock with chicken broth, add prawns and cubed tofu until just cooked (5–8 minutes). Stir in coriander leaves to finish — light, clean, and aromatic.
Egg fried rice with coriander and greens
Stir‑fry day‑old rice with beaten eggs and chopped green beans. Fold through minced stems during cooking; sprinkle leaves right before serving.
Sesame chicken chopped salad with coriander
Shred poached chicken breast. Toss with lots of coriander, crisp veg, a tangy mix of rice vinegar and a few drops of sesame oil. Fresh, nutty, and ultra‑herby.
Prep Tips
Rinse gently, then pat or spin dry to keep leaves perky.
Use the stems: mince and add early to stir‑fries, sauces, and marinades for extra flavor.
Add leaves at the end or off heat to preserve aroma.
For a quick green sauce, blitz stems and leaves with a pinch of salt, a splash of Zhenjiang vinegar, and neutral oil.