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Also known as Chinese parsley, coriander is fully edible, from its leaves to its stems and roots. The attractive bright green coloured leaves are commonly used to garnish dishes as well as to flavour foods. When storing coriander, first pat them dry with absorbent paper or kitchen towel, then wrap in clean absorbent paper or keep in an airtight container. Refrigerate and use as needed. Coriander will keep for up to a week this way, depending on the freshness of the herb. |
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