Coriander

Coriander is a versatile herb that brings a bright, citrusy note to BBQ dishes. The fresh leaves offer a delicate, slightly peppery flavour with hints of lemon and sage, making them perfect for finishing grilled meats, fish, and vegetables. When added after cooking, coriander leaves provide a burst of freshness that balances smoky, charred flavours. The seeds, on the other hand, have a warm, nutty aroma with subtle citrus undertones. Toasting the seeds over dry heat intensifies their flavour, creating a smoky, earthy element ideal for rubs and marinades, especially with lamb, chicken, and root vegetables. Over fire, coriander behaves differently depending on the form used. Fresh leaves are best added at the end or used raw to preserve their vibrant flavour and colour, as prolonged heat can cause them to wilt and lose their aromatic qualities. Toasted seeds can withstand higher temperatures and are excellent when ground and incorporated into spice blends or sprinkled over food before grilling. When buying coriander, look for bright green leaves without yellowing or wilting. The seeds should be whole, dry, and free from mould or excessive dust. To store fresh coriander, wrap the stems in a damp paper towel and place them in a sealed container or jar in the fridge. This method keeps the herb fresh for up to a week. Dried coriander seeds should be kept in an airtight container in a cool, dark place to maintain their potency for several months. Using coriander in your BBQ repertoire adds complexity and freshness, making it an essential herb for anyone serious about fire cooking.