These South American herbs sit on the coriander scale, but are spicier and have a stronger, sharper scent
I am a big fan of coriander in the garden and in the kitchen; I love those earthy, citrussy notes that temper salt and spice so well. In the garden, once left to flower, coriander does a good job of feeding bees and beneficial insects – hoverflies in particular seem to be very fond of it. Then after the flower you get fresh green seed, which is a revelation to cook with or stick in a gin and tonic. The roots are also edible and impart an interesting flavour – I use them a lot in pickling. But the world of coriander flavours does not need to be limited to Coriandrum sativum.
Related: The best spring salads to eat (or plant) now | Alys Fowler
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