A few years ago, this plant was the subject of yet another British/American Moment of Extreme Embarrassment when I exclaimed loudly the little green leaf was called cilantro. Not, what did you say? Coriander?
I know spend my time clearing cultural mind fields. Americans should know where not to step. I can be your guide. It’s called Coriander over here. Cilantro back home. That’s about as cartographic as I’m going to get. I never said I was a good guide. But now we know what its name, we can use it to save Fantasia! Oh Atreyu!
[ten points for spotting the reference above]
Of the thousand of uses for coriander, my most recent concoction is a simple salad to be eaten with humus. Yum!
The Tool Kit:
Handful of flat parsley leaves
Half the size handful of Coriander leaves
Juice of half a lemon
smidgen of Olive oil
Roughly chop or tear the leaves into a nice pile and add the lemon juice. Sprinkle with a bit of olive oil and serve with crusty or flat bread and humus.
This takes 2 minutes, and tends to be an “Oh sh*t” moment solution when you’ve had that extra drop of sherry before finishing off the dinner.