It is versatile and every part of it is edible. Here are 5 ways to keep it fresh and increase its shelf life. Trim the ends of coriander stems and place them in a jar filled with some water. Cover it ...

Put the garlic and chillies into the bowl with the geoduck. Remove some of the leaves from the celery stalks and coriander stems (reserve these for the garnish). Tear the celery stalks and leaves ...

Add the stems of thegreens, plus 1 cup chopped coriander stems and continue to cook, about 5 minutes. Add 1 cup of hot chicken stock, cover and simmer for 10-15 minutes. Add 2 more cups of hot ...

Tacos are perfect for this style of eating. I like buying fresh coriander with stems and roots still attached if possible, but if you can only buy coriander leaves, that's ok. Just omit the stems ...

First, make the green curry paste. Using a large mortar and pestle, crush the coriander, cumin and black peppercorns. Add the shallot, chillies, ginger and garlic and grind into a paste.

In a pan, heat oil. Once hot enough, add ingredients except tomato and saute until aromatic. Once done, add chopped tomatoes and coriander stems to the pan. Cook for 4-5 minutes until the tomatoes ...

To serve, spoon the lentil and broccoli stem mixture onto warm tortillas and top with cucumber salsa, fresh coriander and basil, with lime wedges on the side. Heat the oil in a large frying pan ...