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A Chef’s favourite
When you reach the choke (the fuzzy bit)
Cook just enough that the pods should easily release the beans from the outer skin when you pull the pod between your front teeth
This will help the bulb build the energy it needs to form flower buds for next year
they call this veggie
Thai Long Coriander Seasonal A Chef’s favouriteThai Long Coriander is also called Saw Tooth Coriander, Spiny Coriander, Cilantro (not Cilantro). It's native to Central America and the Caribbean, hence why Thais call it 'Foreigner Coriander'. It's mainly used to flavor soups, noodles and curries. The aroma of Thai long coriander is very pungent and strong. It is similar to fresh coriander leaves, to which they also taste much stronger, but are similar. The leaves need to be chopped as they are
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