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The leaves of perennial coriander will put up with some cooking unlike regular coriander
Cut sticks for crudites
or vinegars
remove as many leaves as you need and keep the rest intact for later
Bamboo Shoot, Fresh fruit The leaves of perennial corianderBoil for 20 minutes in salted water till tender. Considered the queen of all vegetable. They have a mild distinct taste and have a pleasent,fresh and crunchy bite. Taste delicious themselves and also compliments the flavours of other ingredients with which they are cooked.
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