Coriander

Bright, citrusic and floral. It has a cooling quality that cuts right through rich meats and heavy spices.

To some people, it tastes like soap. That is a genetic quirk, not a flaw in the herb.

Coriander gives you vitamin K for your bones and vitamin C for your immune system and to protect your cells. Nothing particularly dramatic, but every little bit helps. The main reason it's there is for flavour, unless you're one of those unlucky sods who thinks it tastes like soap.

Look for bright green leaves and stiff stems. If the leaves look slimy or the bunch smells like old wet grass, leave it on the shelf.

If you can find the roots still attached, grab those. They hold the most concentrated flavour in the entire plant.

Treat it like a bunch of flowers. Trim the ends of the stems and stand them in a glass of water in the fridge.

Alternatively, wrap the bunch in a damp paper towel and tuck it into a reusable bag. If the leaves get wet and stay wet, they turn to mush. Keep them hydrated but not drowned.

The leaves are best as a finishing touch since heat kills their bright flavour.

The stems, however, are crunchy and full of juice. Chop them finely and sauté them with your onion and garlic at the start of a curry or stir-fry.

If you have the roots, bash them into a paste for authentic Thai marinades.