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 ...

chopped coriander stems, lemon juice, clarified butter, water and grind further till it becomes a fine paste. Place the fish side by side, and put it in a pre heated oven of 160 degrees for 10 minutes ...

Make a refried bean mix by gently cooking onion, handful chopped coriander stems, garlic crushed with salt, ground cumin, mixed dried herbs (or use a fresh herb bundle) in olive oil until soft.

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.

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 ...