BBC navigation

BBC

Coriander cress recipes

This wild coriander with small leaves is a type of micro-green rather than a variety of cress. Believed to have originated in India, it grows densely in boxes. It is aromatic, with a strong citrus and pepper flavour.

Buyer's guide

Coriander cress is not widely available, but can be bought from farm shops, food halls, gardening centres, speciality greengrocers or online.

Storage

Keep the punnets on a windowsill and water regularly, following the packet instructions. Coriander cress can be refrigerated for up to five days.

Preparation

Coriander cress is in season all year, and is sometimes found in bagged mixed leaf salads. Snip off the leaves with scissors, wash thoroughly and dry on kitchen paper before use. Add to soups, salsas, rice, and fish and chicken dishes. It also makes an attractive garnish for curries and even some desserts.

Article by Sejal Sukhadwala

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.