Coriander is cultivated for a variety of uses and is one of the most versatile herbs as nearly all parts of the plant – roots, stems, leaves and seeds – can be used. The leaves have a pungent, citrus flavour adding a distinctive aroma to many dishes. It's very popular in Thai, Vietnamese, Indian and Middle Eastern dishes where the fresh leaves and dried seeds are a common ingredient. Pick leaves as required, and seeds head when they turn light brown. After harvesting the seeds should be dried and stored in an airtight container.