Coriander is an annual herb in the family Apiaceae. It is also known as Chinese parsley or dhania, and in the United States the stems and leaves are usually called cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.

Coriander is predominantly used to flavour curries and soups but can be used in many more types of dishes and meals. Below are a number of ideas:
Use in all types of curries, pickles, chutneys and sauces.
Sprinkle over fresh salads.
Use to flavour soups, carrot and coriander is quite popular.
Use to flavour homemade bread, waffles and scones.
Coriander is used as an ingredient for some cakes and biscuits including gingerbread.
Use to add flavour to creamed cheese or mayonnaise.
Use to garnish meat, fish or vegetable dishes.
Use in meatballs, meat or vegetable burgers and other homemade dishes.
Add to stocks and gravies.
Use in marinades, particularly for meat and fish.
Coriander goes very well with mushrooms.
Use to spice up stir-fries and bland vegetables such as spinach.