Coriander (phak chi).

Coriander, or phak chi, has lacy, bright green leaves and a fresh, citrusy taste that many cooks cannot do without. In Thai kitchens the whole plant is used: leaves for finishing, stems for flavour in soups, and roots for pounding into pastes and marinades.

Ways to use it

• Scatter over noodle soups, rice porridge and clear soups just before serving.
• Chop the stems finely and add them to marinades or curry pastes.
• Pound the roots with garlic and pepper for a classic marinade for grilled meat.
• Mix into salads, such as papaya salad or glass noodle salad.
• Blend into a green chutney or dipping sauce with lime and chilli.

Storing it

For herbs, the usual advice is to stand the stems upright in a glass of water, with a bag placed loosely over the top, or to keep them in a plastic bag in the fridge drawer. Kept this way, coriander usually lasts about 2 to 3 days. Wash just before use. Swish the bunch in clean water to loosen soil, then rinse under running water, paying attention to the roots and the base of the stems.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.