Ah, you’re talking about fresh coriander — also called cilantro in the U.S.! Let’s break it down:
About Fresh Coriander
- The leaves and stems are used in cooking for bright, citrusy flavor.
- Seeds from the same plant are called coriander seeds, which have a warm, slightly spicy flavor.
- A “bunch” usually means about 1–2 cups of loosely packed leaves, depending on the grocery store or market.
Storage
- Refrigerator:
- Trim the stems, place in a jar with a little water, cover loosely with a plastic bag, and refrigerate. Can last 1 week.
- Freezer:
- Chop and freeze in ice cube trays with a little water or oil. Great for cooking later (flavor may be milder).
Usage
- Fresh garnish: Sprinkle on curries, soups, tacos, or salads.
- Cooking: Add in the last few minutes of cooking for maximum flavor; leaves can lose aroma if cooked too long.
- Chutneys & sauces: Perfect for pesto-style sauces or fresh herb pastes.
💡 Tip:
If a recipe calls for “a bunch” of coriander, it’s usually around ½ cup chopped leaves once stems are removed.
If you want, I can give you a quick way to turn a bunch of fresh coriander into a vibrant paste that lasts a couple of weeks in the fridge — perfect for curries, soups, or marinades. Do you want me to do that?
