Seriously Fresh Coriander
Locally grown in our farm. Freshly picked every wedensady.
Seriously fresh, living coriander - Harvest as you consume!
Pollutant and pesticide free.
2 plugs, ~100g
Nutritional and Health Benefits
Livfresh living Coriander are Nutrient-rich, Pesticides-free, non-GMO, and sustainably grown in Singapore.
Coriander is herb also known as Chinese parsley, dhania or cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cookin. Coriander is a fragrant, antioxidant-rich herb that has many culinary uses and health benefits. It helps lower your blood sugar, fight infections, and promote heart, brain, skin, and digestive health.
Ideas to enjoy and Storage
- As a spice, the lemony and floral flavor of coriander finds its way into the many Asian, Latin, and Indian dishes, as well as European cuisine.
- While the leaves of the coriander plant are an herb known as cilantro or Chinese parsley, the round seeds are used to make coriander spice.
- This spice is found in the Indian spice mixture garam masala, which is used in many savory dishes.
- Use in all types of curries, pickles, chutneys and sauces.
- Sprinkle over fresh salads, Curries and Lentils
- Use to flavour soups, carrot and coriander is quite popular.
How to store your fresh Coriander
- Remove the greens from the brown bag and tap them gently
- Cut the roots
- Line a box or zip lock bag with the paper towel
- Loosely fill the bag or box with the greens.
- Seal and store in the fridge.
Lemon coriander soup
- 2 tsp oil
- 2 clove garlic, finely chopped
- 1 inch ginger, finely chopped
- ½ onion, finely chopped
- 2 tbsp coriander stem, finely chopped
- ½ carrot, finely chopped
- 2 tbsp cabbage, shredded
- 2 tbsp beans, finely chopped
- 2 tbsp sweet corn
- 3 cup water
- ½ tsp salt
- ½ tsp pepper powder
- 1 tbsp corn flour
- ¼ cup water
- 3 tbsp coriander, finely chopped
- 2 tbsp lemon juice
For Lemon coriander soup
In a large Pan heat oil and saute garlic, inch ginger, onion and coriander stem for a minute.
now add carrot, cabbage, beans, sweet corn.
saute for a minute without overcooking.
further, add cup water, salt and pepper powder.
mix well and boil for 5 minutes.
prepare the cornflour slurry by mixing 1 tbsp cornflour and ¼ cup water.
mix well making sure there are no lumps.
pour the prepared slurry into the soup and mixing.
boil for 2 minutes, making sure the flavours are well combined.
turn off the flame and add coriander and lemon juice.
finally, garnish with more coriander leaves and serve lemon coriander soup.