Coriander

The name coriander in the UK is used for both the leaves and the seeds; elsewhere the name cilantro is given to the leaves. The whole plant can be eaten, including the roots. The leaves are soft, small and lobed, almost feathery, and taste quite different from the other parts of the plant. They have a fragrant, lemony flavour, although some people claim that it tastes rather of soap! The young tender leaves are the tastiest.
Coriander is native to the Mediterranean and Middle East, and records of its use date back thousands of years. It is used mainly in dishes of Mexican, Thai, Indian or Chinese origin. Like a lot of herbs, coriander leaves should be added late to cooked dishes as the leaves lose flavour when heated.