By Chisom Ibemere
Coriander is also called cilantro or Chinese parsley and it is an herb that is commonly used in culinary preparations. Its seed is known as “ebolo” or “efirin.” in Yoruba, Mkpuru corriander in Igbo language, tsaba corriander in Hausa language in Nigeria.
All parts of the plant are edible, but the fresh leaves and stem, as well as the dried seeds are the parts most traditionally used in cooking. The fresh leaves and stems of the herb have a distinctive, slightly sweet aroma and a fresh, fragrant sage-citrus flavour.
Coriander is rich in antioxidants such as vitamin C, vitamin E, and beta-carotene, which help protect against free radical damage and oxidative stress. It has been used in traditional medicine to aid digestion, relieve gas, and alleviate stomach discomfort.
The active compounds in coriander possess anti-inflammatory effects, assisting in reducing inflammation in the body. It helps to boost the immune system due to their rich Vitamin C content.
It is beneficial to individuals with diabetes as it helps to regulate blood sugar levels. It is rich in nutrients such as potassium which helps control blood pressure, and antioxidants that contribute to heart health.
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The rich antioxidants content in coriander may help protect against neurological diseases, including Alzheimer’s and Parkinson’s. It also contains Vitamin A, an essential vitamin for maintaining good eyesight and preventing age-related macular degeneration.
Coriander may assist in purifying the body by facilitating the removal of heavy metals and toxins. Its antioxidants content support healthy skin, reduces aging and promotes a clear complexion.
Fresh coriander loses its flavour quickly once cooked, so is best used shredded and added to salsa, and sprinkled as a garnish before serving to maintain the maximum taste.
To prepare the coriander leaf, first, it needs to be thoroughly rinsed to remove any dirt particles. Just hold from the root and swirl into cold water until it runs clear. Remove any leaves that have wilted or yellowed. Then chop the stems to the length required or just pick and use the leaves for a more delicate flavour.
Freezing retains the flavour and colour better than drying the herb. Wash well, then pop it in a bag and seal it up. Or you can chop it up and freeze into ice cubes together with oil and harmonising herbs like basil, thyme, rosemary, oregano, parsley or mint.
Dried coriander is best used in longer cooking dishes such as stews or in marinades. Added earlier in the cooking process, the dried herb has sufficient time for its subtle flavours to infuse into the dish.
