Cilantro

Trim the stem ends and stand the bunch in a jar with a little water, like flowers. Cover the leaves loosely with a bag and refrigerate; replace the water if it turns cloudy.

Yes. The thin stems are tender and flavourful: chop them finely and add them to salsas, curries or marinades. Save the tougher lower stems for stock, or chop them very finely.

Add chopped leaves near the end or after cooking; prolonged heat dulls their fresh flavour. You can add chopped stems earlier, as they stand up better to simmering.

Yes, but thawed leaves lose their crisp texture. Chop them and freeze in small portions with a little water or oil, then add a frozen portion to soups, sauces or curries.

Flat-leaf parsley gives a fresh green note but tastes different. For salsa or a finishing garnish, parsley with a little lime zest can work; there is no exact substitute for cilantro’s distinctive flavour.

It is often stirred into salsa, guacamole, chutneys, curries and noodle soups, or scattered over tacos and rice dishes. Add it just before serving when you want its fresh, citrusy aroma to stand out.

Cilantro usually means the fresh leaves and tender stems of the coriander plant; coriander seeds are the dried fruit. In British food wording, the fresh herb is generally called coriander or coriander leaves.