Thai Coriander (Pak Chi)

by admin, Thursday August 23rd, 2012

Thai Coriander (Pak Chi)

Thai coriander – ผักชี (pakchi) also known as cilantro, dhania (India), ketumbar (Indonesia)
We use leaves to top many of our dishes such as a common fried rice, fried noodle, soups, etc. The roots is usually used to make some curry pastes or to flavor the broth for noodle soups.
The best way to keep it fresh, is to put the coriander in a jar of water with a plastic bag around it. I got this tip from VegetableGardener.com Be creative and use the rest of your coriander for other dishes: on your bread, toasts, salad, or even raw!
Besides its use for food preparation, coriander is packed with many health properties reducing skin inflammation, cholesterol, nausea, etc. Check them all here: http://bit.ly/1bmJ1uW

Price: € 0,00