Coriander stalk is often (criminally) marginalised as one of the less desirable parts of the plant, ending up in the compost bin while the leaves and seeds have all the fun. However, one can use coriander stems in curry, soup, chilli, raita, Thai dishes like Nam Jim, or any other saucy dish for that matter, just as one would use the leaves. So here's why coriander stalk deserves to be in your plate, not the bin!
Stalks and Stems
I mentioned both coriander stalk and coriander stem in the intro. But are stalks and stems the same thing?
While I'll be talking about both together in this article, they are technically different. The stalk is the main body of the plant, and the stems are the little arms attaching the leaves to that body.
Coriander is essentially all stalk, and the stems are just tiny versions of said stalk. So when we talk about using the whole bunch of coriander, rather than just the leaves, we're talking about both stems and stalks - two words that are commonly used interchangeably anyway.
The Benefits of Cooking Coriander Stalks
They Blend in Seamlessly
Once chopped up together and added to a dish, coriander stalk takes up no more space than coriander leaves. Far from stringy and unwieldy, like ginger, their lack of fibrous toughness means they never stand out glaringly consistency-wise.
The flavour profile is also exactly the same as the leaves.
Water Content
Coriander stems and stalks are firmer and hold more water than their leafy counterparts. Because of this, they have a slight juicy crunch - and aren't chewy at all, when finely chopped. This makes them great in things like fritters, or even on top of fried or scrambled egg.
Higher water content also means a better burst of flavour.
Coriander Stalks and Stems have a Great Aroma
The aromatic quality of these oft-discarded parts of the coriander plant is really wonderful.
In fact, many people - including myself - find they have a stronger aroma and flavour than the leaves. However, if you're someone who finds coriander soapy-tasting, you may find the stalks a little too intense!
They Freeze Wonderfully
Like chives, you can actually chop up your coriander stems ahead of time, store them in a freezer-safe container, and freeze them to use whenever you like. Simply take a small handful or even a pinch of chopped frozen stems and toss them into your sauce or soup
Despite all of these great benefits, many curry recipes only mention to use the coriander leaves, not the stems or stalks. But you can, and should, absolutely use them! Here's how.
How to Use Coriander Stems in Curry
There are two main ways you can use coriander stems and coriander stalks in curry.
You can either finely chop and toss into the sauce near the end of the cooking process along with the leaves. Or you can use the leaves as normal and add the stems in whole and allow them to release their lovely aromas, then remove them before serving.
I always use the former method for curries as the more flavour and fragrance, the better. Also, I think the green goes wonderfully with the red, brown and orange tones of my curries.
However, the latter method works well in any soups for which you want a uniform colour and texture.
Carrot and coriander soup is a great example of this method. If you want your soup to have a lovely unadulterated orange-yellow colouration, simply put in the easily-removable stalks, then garnish with the leaves.
