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Coriander; The leaves

These have a slightly bitter, yet haunting taste - which people either love or hate. They are best added very near the end of cooking, or used as a garnish. They don"t keep very well, but will last for a few days in the salad draw of a fridge, but then go black. See 'Coriander, ' Coriander, The seeds', 'Coriander, Culinary uses'; 'Coriander, Medicinal uses'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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