Lots of recipes call for chopped coriander leaves, but did you know that the stalks are great in soups and sauces if you add them a bit earlier?
I buy big bunches of coriander from the Asian supermarket and then chop the stalks and pop them into a freezer bag. I leave them flat in the freezer overnight, and then you can just treat them in the same way as you would say, spinach.
I add them to soups and sauces for a rich rounded taste not too long from the end of cooking straight from the freezer.
Check out my recipe for No Shop Bean Stew for an idea on how to use them