Found in Bronze Age settlements, and even in the sacred tomb of Egyptian King Tutankhamun, mountain coriander is native to the Middle East and is believed to have been transported to China, India and Southeast Asia, later travelling as far as Latin America, where its rounded, tender leaves are ever-popular.
The delicacy of its fine leaves are complemented by a light citrus aroma that fuses the distinctive taste of coriander with a unique and enticing sweetness.
Aside from being packed with immunity-boosting vitamin A and the essential vitamin K needed to help blood clot, the entirely edible coriander plant is handy for soothing an upset stomach, improving poor digestion and returning a lost appetite.
Coriander is perfect for fragrant dishes such as curry, but it is also a mouthwatering addition to quick and easy homemade guacamole. Crush the flesh of two ripe avocados with diced red onion, garlic, tomato and lime juice. Add salt, freshly ground black pepper and coriander to taste — a five minute snack or side bursting with flavour.