Coriander

Often referred to as cilantro, it is often mistaken for parsley but has an entirely different aroma and flavour.

All parts of the plant are edible and the leaves are used as a herb to season dishes.

It is traditionally used in many Asian dishes including chutneys and to garnish Indian dishes such as dal and curry.

It is native to southern Europe, northern Africa and southwest Asia and best used fresh as the leaves spoil quickly and tend to lose their aroma when dried or frozen.

The dry fruits are known as coriander seeds and used as a spice, giving off a nutty citrus flavor when crushed.