© Denzil Green
Many Asian cuisines, such as Thai, use the root of the coriander plant in their cooking.
In some Asian cuisines, it’s the roots that cooks are after, and the leaves are just decoration.
The root is minced or ground and mixed into the recipe. Leave the “fine” roots on.
Sometimes fresh coriander will come in sealed plastic packages instead of bunches, and in the plastic packages, you’re not likely to get the roots still attached. If this has happened to you and you have a recipe calling for roots, use the chopped up stems.
1 medium-sized coriander root = 4g = 1 teaspoon, chopped
3 to 4 medium-sized coriander roots = 12g = 1 tablespoon, chopped
You can freeze the root; just wash, wrap in foil, label and freeze. To use, no need to thaw: you can chop or grind it as is.