Not just a pretty face – never throw away the roots of coriander because there is a whole lot of flavour hiding there!
Pound the roots in a mortar and pestle with curry pastes or drop them into asian stocks to infuse more flavour. If you don’t need them at the same time as the leaves simply wash and wrap well and pop into the freezer. The roots are often harbour soil or grit so slice them in half or into 3rds and rinse under running water before using. You may also want to scrape them with a knife to remove the tough ‘skin’ or exterior. Click on this picture to head a great site full of Thai herb information
