Coriander Leaf (Cilantro)

part of: Coriander

Fresh coriander is one of the most polarising herbs in the kitchen — people tend to love it or find it soapy and unpleasant, a reaction linked to specific genetic variations in smell receptors. For those who enjoy it, the leaves have a bright, citrusy, slightly peppery flavour that lifts everything from curries to tacos.

In Australian cooking, fresh coriander is used generously across a wide range of cuisines. It’s essential in Thai salads, Vietnamese pho garnishes, Indian chutneys, and Mexican salsas. The stems are flavourful too and are often blended into curry pastes and dressings — don’t throw them away.

Coriander is sold in bunches at supermarkets and greengrocers year-round. It wilts quickly, so it’s best stored with the stems in water in the fridge.

Farmed
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Coriander is a fast-growing annual herb cultivated in garden beds or commercial farms. The plants are harvested young for their leaves — typically within a few weeks of sowing — by cutting the stems at the base. The fresh bunches are washed, bundled, and sold without further processing.

Nutrition (per 100g)

Energy 32kcal
Protein 3.1g
Carbs 1.9g
Fat 0.6g
Fibre 3.2g Sugar 1.2g
Mass Distribution

9 sprigs is about 20 g — roughly 10 kcal of this.

What it costs the planet (per kilo)

Carbon 0.4kg
Freshwater 280L
Land 1.2m²

Where it comes from

In the kitchen

Used as

fresh herb garnish

Classic dishes
  • Guacamole
  • Pho
  • Thai green curry
  • Salsa

Keeping one at home? Track yours in your cubud →

Where this data comes from

Nutrition data from

FSANZ + USDA

How it was calculated

Analysed

Full credits, licences, and methods: the sources page →

Where to next

made fromCoriander, leaves goes well withlime goes well withchilli goes well withgarlic goes well withcumin goes well withtomato goes well withcoconut milk shares a sourceCoriander Seed shares a sourceCoriander-Based Seasonings
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