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By John Gannon

Coriander is an extremely healthy annual herb to grow autumn-spring. Its leaves, stems and seeds are used in cooking. The seeds are ground into a spice for curries, marinades, and sauces. Coriander is a good source of fiber, calcium, magnesium, manganese, and iron. It has 11 components of essential oils and six types of acids such as vitamin C. It is good for the skin, cholesterol, ulcers, bones, and eyes. It has been used since ancient times and was cultivated by the ancient Egyptians.

How to grow?

Find a pot 20cm wide or plant it in the ground in rich soil. Use good quality potting mix if growing in a pot, and compost if growing in the ground. Make sure the pot has drainage. Choose a full sun/part shade position. Plant seeds 1cm deep in the soil and water in. Keep moist, but not waterlogged. The seeds should germinate within 7 days. Pick and eat when leaves are 20cm tall, then pick as you like. The seeds can be harvested when flower heads turn brown. Rub the dried seed head between two fingers, or hang the stems in a brown paper bag, and when dry shake them over a bowl. Keep them dry and keep them in a cool, dry place. Store in an airtight container.

Ingredients: 

• 1 litre beef stock
• 1 onion
• thumb-size grated ginger
• 1 cinnamon stick
• 2 star anise
• 1 tsp coriander seed
• ½ tsp cloves
• 230 grams of chicken breast, sliced thinly

• 1 tsp palm sugar
• 1 tbsp fish sauce
• 1 ½ tbsp soy sauce
• 200g flat rice noodles
• 2 spring onions
• 1 small red chili
• 1 handful each coriander and Thai basil
• 1 lime cut into wedges

Method:

1. Put beef stock in a large pot. Fry onion and ginger and add to beef stock. Fry spices lightly for 2 minutes and add to beef stock. Bring to a boil and simmer for 30 minutes and then strain.
2. Slice the chicken thinly. Cook in broth for another 5 or so minutes until the chicken is cooked.
3. Add sugar, fish sauce, and soy sauce to the stock. Cook noodles and divide them into bowls. Bring to boil and ladle stock into bowls.
4. Top each with spring onions, chili slices, and herbs. Serve with lime wedges to squeeze over.
5. Enjoy.