Coriander leaves are well known for adding taste and aroma to cooking. They contain several useful minerals such as potassium, calcium, manganese, iron and magnesium, and they supply vitamin A, folic acid and vitamin K. The plant is also antiseptic and antifungal, and an important remedy for itching and skin irritation.

Eating coriander leaves lowers bad cholesterol and raises good cholesterol in the body, reducing the risk of heart disease. The leaves keep the body cool and help digestion, relieving bloating and various stomach problems.

Coriander leaves also protect the skin and hair. They contain vitamin A, vitamin C, phosphorus and chlorine, so they work well as a natural bleach and help keep the skin healthy and fresh.

The antimicrobial, anti-infective and detoxifying elements in coriander leaves, along with vitamin C and iron, help treat and prevent smallpox. They are also excellent for strengthening the bones.

Coriander leaves are plentiful in the markets in winter, and quite cheap at that time. So you can buy them in winter and store them for the whole year. Here is how to keep coriander leaves for up to a year.

Method 1: First pick the leaves off the coriander stems. Wash them well, drain the water and spread them out on paper. After about an hour, once the paper has soaked up the water and the leaves are dry, wrap them in kitchen tissue, sealing all sides, and put them in a zip-lock bag, a polythene bag or a bowl in the fridge. Take out what you need when you need it.

Method 2: First chop the coriander leaves finely with a knife. Fill an ice tray with a little coriander in each compartment and add a small amount of water to every cube. Put the tray in the deep freezer, and when cooking, take out one cube at a time and add it to the dish. You will find the coriander leaves are completely fresh.

Source: Jagonews24. First published in Bengali on The Agro News.