Coriander...

Related species:
Indian lemon grass
Ginger grass
Citronella grass

Coriander leaves and shoots are added to salads, soups, stews and as a flavouring for bread. The seeds are a stimulant and digestive, and are an ingredient in curries. They are sometimes added to pot-pourri, and yield an essential oil for soaps and perfumes.

Seeds should be sown in situ in spring or autumn. Coriander grows fast in full sun, in well-drained soil with a little lime. The brittle stems should be protected from wind.

Ingredients:
2 tablespoons almond oil
2 drops lemon grass oil
2 drops coriander oil
2 drops clove oil

Method:
Mix all the ingredients together and pour into a bath while the water is running.

2. Avocado and Pasta Salad with Coriander

Ingredients:
1½ cups pasta shells or bows
4 cups chicken stock
4 sticks celery, finely chopped
2 avocados, chopped
1 clove garlic, peeled and chopped
1 teaspoon finely chopped fresh coriander
1 cup grated Cheddar cheese

Dressing:
½ cup extra virgin olive oil
1 tablespoon cider vinegar
2 tablespoons lemon juice
grated rind of 1 lemon
1 teaspoon French mustard
1 tablespoon chopped fresh coriander
salt
pepper

Method:
Bring the chicken stock to the boil, add the pasta and simmer for approximately 10 minutes (or until al dente). Drain and cool under cold running water.

Mix the celery, avocados, garlic, and chopped coriander in a bowl. Add the pasta, sprinkle with the Cheddar cheese, and combine lightly.

To make the dressing, combine all the ingredients in a food processor and process until the coriander is finely chopped. Serve separately, or pour over the salad and toss before serving. Garnish with coriander leaves.