{"id":148163,"date":"2016-06-10T15:31:12","date_gmt":"2016-06-10T05:31:12","guid":{"rendered":"http:\/\/southburnett.com.au\/news2\/?p=148163"},"modified":"2020-06-29T20:39:13","modified_gmt":"2020-06-29T10:39:13","slug":"turning-a-new-leaf","status":"publish","type":"post","link":"https:\/\/southburnett.com.au\/news2\/2016\/06\/10\/turning-a-new-leaf\/","title":{"rendered":"Turning a New Leaf"},"content":{"rendered":"

\"\"<\/a>June 10, 2016<\/strong><\/p>\n

by Jason Ford<\/strong>
\nFord on Food<\/a><\/strong><\/p>\n

Coriander – which is sometimes referred to as \u2018Chinese parsley\u2019 or \u2018cilantro\u2019 – is a native herb of the Middle East and Southern Europe.<\/p>\n

However, it has also been popular throughout Asia for thousands of years.<\/p>\n

It grows wild in Egypt and the Sudan, and surprisingly can also be found growing wild in English fields.<\/p>\n

Most Australians would recognise coriander as an ingredient regularly used in Thai cuisine.<\/p>\n

The pungent tasting fresh green leaves almost look like the leaves of parsley, but with more of a flat and jagged appearance.<\/p>\n

The fragrant dried seed is globular and almost round, brown to yellow red, and 4mm in diameter with alternating straight and wavy ridges. <\/p>\n

The seeds have a mild, distinctive taste similar to a blend of lemon and sage.<\/p>\n

The taste of the fresh leaves and dried seeds are so different from each other, that some people may love one, yet loathe the other.<\/p>\n

Some recipes, such as Thai curry paste, often call for the use the fresh roots of the coriander plant for its earthy depth of flavour.<\/p>\n

Coriander tastes great with ingredients such as chilli, lime and ginger.<\/p>\n

* * *<\/strong><\/h2>\n

Zucchini with Garlic and Coriander<\/strong><\/h2>\n

\"\"<\/a><\/p>\n

Ingredients:<\/strong><\/p>\n