Coriander leaves

Coriander leaves

In coriander, fresh leaves and the dried seeds are the parts most traditionally used in cooking.

Fresh leaves are known as cilantro in North America. It is also known as Chinese parsley in South Asia.

The leaves have a totally different taste compared to the seeds. Leaves have a strong aroma and an unpleasant soapy taste. You either love it or hate it. Both leaves and the seeds are commonly used in Indian cuisine. Leaves are used in such as chutneys and salads in Indian coking. In Chinese and Thai dishes they are used as a garnish. Coriander leaves is the main ingredient in many sauces served atop grilled meats and in guacamole. It may also used in pesto and salsa.

The leaves spoil quickly and loose their aroma when dried or frozen.

Nutrition information for coriander leaves is found in USDA data base here.

The word coriander in food preparation refers solely to the seeds, as a spice, rather than to the plant or the leaves. The seeds can be dried and stored for a long time without any deterioration in aroma and taste. Coriander seeds are an essential ingredient in curries and curry powder. Coriander balances the heat of  chili in curry powder. Coriander determines the heat of the curry powder.  Less coriander and more dry chili gives a hot curry powder. To make mild curry powder you add more coriander. Coriander powder without chili is also used in making mild curry.


Coriander tea made from coriander seed powder is sometimes consumed to fight cold and fever. It is also used for toxic metal cleansing. It may reduce blood sugar levels in diabetes. Whether it has any cholesterol lowering properties is now being studied.

Nutrition information for coriander seeds is here in the USDA database.

Storing coriander leaves

Wash and dry the leaves. Do not remove the root. Spread the leaves in a long paper towel. Roll the paper towel into a cylindrical form. Put it in a plastic bag and put a knot on the top of the bag to make it air tight. Store the bag in the fridge. To freshen the leaves place the root side of the cilantro in a glass half filled with plain water. Cover the leafy part with a plastic bag. Leave the glass on the counter top. It will last for a couple of days on the counter top. Change the water every two days.

Covered coriander leaves

 After two days

After removing the plastic bag

Coriander leaves lose their potency if dried. But microwave drying will preserve some of the flavours and color, compared to other forms of drying.

You may also try blanching and freezing the coriander leaves.  It will not taste like fresh leaves but it is better than dried leaves.

 You can use this method of preserving delicate and moist herbs such as parsley, mint, tarragon, chervil, basil, and chives.

Fresh coriander leaves 

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