Getting on a coriander tip, researching the best ways to grow it and experimenting with recipes forthe leaves, stalk / root, and seeds. In a grow bag, I’ve got a strip of both coriander and chervil popping up, sowing a few seeds each week for a continuous supply.
For recipes for coriander leaves and stalk, had a go at a coriander-heavy chutney, inspired by a recipe in The London Cookbook. Actually, it felt more like a pesto to me – thicker paste, very delicious, good hit of green chilli.
To make it, you dry roast a spoonful of cumin seeds then a handful of peanuts in a heavy frying pan, then grind them up. Then, in a blender, whizz garlic and green chillies, add the peanuts and cumin, sugar (jaggery), salt, lemon juice and then bunches of coriander, chopped down to just above their root.
I deliberately haven’t included exact quantities. This is the kind of recipe that needs a bit of instinct to balance the flavours how you like it.
Coriander chutney
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Gardening: chillies and tomatoes germinating in heated propagator, earlies chitting, peas and broad beans in cold frame, garlic okey dokey.
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