Coriander

Fresh Coriander Leaves (Chinese Parsley)

Enjoy the bright, fragrant flavour of Fresh Coriander Leaves, a fresh herb used to finish soups, curries, noodles, salads, chutneys, salsas, rice dishes and dipping sauces. Also known as coriander, Chinese parsley, china coriander, fresh coriander leaves, coriander leaves, cilantro, fragrant herb, 香菜, 芫荽, yán suī, yuen sai, daun ketumbar or Coriandrum sativum, this leafy herb is popular across Chinese, Malay, Indian, Thai, Vietnamese, Mexican and Western cooking.

Coriander leaves have a fresh, citrusy, grassy and slightly peppery flavour. The leaves are delicate and aromatic, while the stems and roots can have a stronger fragrance. Use fresh coriander at the end of cooking or as a garnish to keep its colour and aroma.

Origin: Thailand

Fresh Coriander Leaves Quick Facts

Taste and Texture

Fresh coriander leaves are soft, delicate and highly aromatic. The flavour is fresh, citrusy, herbal and slightly spicy, which makes coriander useful for brightening rich, spicy or savoury dishes.

The leaves are usually added near the end of cooking, while the stems can be chopped finely into sauces, soups and marinades. If coriander root is present, it can be pounded into curry paste, Thai-style marinades and soup bases for stronger aroma.

• Fresh leafy coriander herb
• Also known as Chinese parsley and cilantro
• Citrusy, grassy and fragrant flavour
• Good for garnishing soups, noodles and curries
• Suitable for chutneys, salsas and dipping sauces
• Stems and roots can be used for stronger aroma
• Best added near the end of cooking

Coriander, Cilantro and Chinese Parsley

Coriander, cilantro and Chinese parsley can refer to the same fresh herb, depending on country and market usage. In Singapore, “coriander” and “Chinese parsley” are commonly understood for the fresh leaves.

In the United States, cilantro usually refers to the fresh leaves and stems, while coriander often refers to the dried seeds. This product page is for fresh coriander leaves, not dried coriander seeds or ground coriander powder.

Cilantro in Chinese, 香菜 and 芫荽

Cilantro in Chinese is commonly 香菜 or 芫荽. The Mandarin pronunciation for 芫荽 is often written as yán suī, while yuen sai is a Cantonese-style spelling used in some markets.

Coriander in Malay and Daun Ketumbar

Coriander in Malay is commonly ketumbar, while coriander leaves or cilantro in Malay is commonly daun ketumbar. Daun ketumbar in English means coriander leaves or cilantro leaves.

Do note that ketumbar can also refer to coriander seeds depending on context, so “daun ketumbar” is clearer when you mean the fresh leafy herb.

How to Use Fresh Coriander Leaves

Fresh coriander is best used when you want a bright herbal finish. Add it at the end of cooking, or use it fresh as a garnish so the flavour stays lively.

• Garnish noodle soups, laksa, pho, tom yum and clear soups
• Add to curries, dhal, biryani and rice dishes
• Chop into salsa, chutney, sambal or green sauce
• Use in salads, wraps, tacos and grain bowls
• Mix into dips, yogurt sauce and lime dressings
• Add to Thai, Vietnamese, Chinese, Malay and Indian dishes
• Use stems and roots for curry paste or marinades

Coriander Root

Coriander root is valued for its stronger aroma and is often used in Thai-style curry pastes, marinades, soups and dipping sauces. It can be pounded with garlic, peppercorns, chilli, lemongrass, ginger or fish sauce to build a fragrant base.

Root presence depends on the current batch and trimming style. Some packs may include roots, while others may contain mainly leaves and stems. Please check current stock if coriander root is important for your recipe.

Coriander Leaves Benefits and Nutrition Notes

Customers often search for coriander leaves benefits. Fresh coriander leaves are best described as a fragrant leafy herb that can be enjoyed as part of a balanced diet.

Coriander leaves naturally contain water, fibre, vitamin K, vitamin A-related carotenoids, vitamin C, potassium and plant compounds found in herbs. This is general food information and should not be treated as medical advice.

How to Choose Fresh Coriander

Choose coriander with fresh green leaves and a clean herbal aroma. The leaves should not be slimy, badly yellow, blackened or strongly wilted.

• Choose bright green coriander leaves
• Look for a fresh fragrant aroma
• Avoid slimy or mouldy leaves
• Avoid badly yellow or blackened leaves
• Use delicate coriander leaves soon after purchase
• Check for roots if your recipe needs coriander root

Storage and Handling

Fresh coriander is delicate and should be refrigerated as soon as possible after delivery. Keep it lightly hydrated but not soaking wet, as too much moisture can make the leaves spoil faster.

You can wrap coriander in a damp paper towel and place it in a container or produce bag, or stand the stems in a small amount of water and loosely cover the leaves before refrigerating. Wash only before use.

• Refrigerate immediately after delivery
• Keep wrapped in damp paper towel or upright in water
• Cover loosely to protect the leaves
• Do not leave at room temperature for long periods
• Wash only before using
• Dry gently before chopping
• Remove slimy or yellow leaves early
• Use as soon as possible for best aroma