Coriander

Coriander is the marmite of herbs, some people think it has a flavour reminiscent of washing up liquid, while others would happily have a whole bunch of it over their bowl of pho. Studies have shown whether you love or hate it might be genetic, and the preference is linked to ethnicity, with fewer people disliking it in parts of the world where it’s deeply entrenched in culinary history. Rather than it taking generations to become accustomed to it, this could, of course, come down to knowing how to cook with it, from green thai curry to biryani. As it bolts so quickly in the summer we’ve come to associate it with the colder months, where it brightens the dals and soups we love to make from sweet, starchy veggies like carrot and squash. As heat swiftly diminishes its citrusy fragrance, add it to your meal immediately before serving or try making a coriander relish or fresh chutney - very different from the jam-like preserve you’re probably thinking of. Perhaps a spicy Peruvian Aji Verde, with jalapeños and spring onions?