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Native to the Mediterranean and the Orient, coriander is related to the parsley family. Fresh coriander leaves have an extremely pungent odor and flavour that lends itself well to highly seasoned food. Though it's purported to be the world's most widely used herb, many Americans and Europeans find that fresh coriander is definitely an acquired taste.

Choose leaves with an even green color and no sign of wilting. Store a bunch of coriander, stems down, in a glass of water with a plastic bag over the leaves. Refrigerate in this manner for up to a week, changing the water every 2 days. Coriander leaves are used widely in the cuisines of India, Mexico, the Orient and the Caribbean.

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