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Coriander Chinese Parsley

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Distinctive lemony-ginger aroma, essential in Asian cooking
    One of the most versatile herbs as all parts of the plant - roots, stems, leaves and seeds - can be used in cooking. Native to the Mediterranean and western Asia, coriander is an essential ngredient in Thai, Chinese, Vietnamese and Indian cuisines.
  • A taste of Asia
  • Salad, soups, curries, sauces, stir fries
  • Exciting and delicious varieties
  • Plant Attributes

    • Suitable Climate Zone(s):
      • Tropical
      • Subtropical
      • Arid
      • Temperate
      • Cool
    • Flowering Time(s): Spring, Summer, Winter, Autumn
    • Plant Type: Edibles

    Availability Table

    • Season Chart:
      • Jan
      • Feb
      • Mar
      • Apr
      • May
      • Jun
      • Jul
      • Aug
      • Sep
      • Oct
      • Nov
      • Dec
      • NSW/ACT
      • VIC
      • QLD
      • WA
      • SA
      • TAS

    How to use

    1. Bring stock to boil in a saucepan on medium-high heat. Add celery, ginger and white pepper. Add the meat, a little at a time, stirring to break it up. Stir in cooked rice and fish sauce; simmer 5 to 7 minutes or until meat is cooked through.
    2. Stir fry garlic in oil until golden brown and crisp. Drain on paper towels.
    3. Ladle soup into bowls. Sprinkle with crisp garlic and fresh coriander leaves.

    General Precautions

    Not suitable for children under 3 years of age, contains small parts. Adult supervision required.

    Sizes/Options Available

    100 Seeds

    General Retail Stockists

    Bunnings Warehouse and Independent Garden Retailers

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