Fresh cilantro (dhania / coriander leaves) is the herb that finishes every Indian dish — a handful torn over dal, blended into green chutney, stirred into biryani, and scattered across chaat. No Indian meal looks or tastes complete without it. Buy a bunch every time you shop because you will use it faster than you think.

The Herb That Finishes Everything

• Fresh cilantro (coriander / dhania)
• For garnishing, green chutney, biryani
• Used in virtually every Indian dish
• Buy extra — it goes fast

How to Use

Chop leaves and tender stems for garnishing. Blend with green chili, lemon, and salt for green chutney. Stir whole sprigs into biryani before sealing the pot.

Frequently Asked Questions

Leaves only or stems too?
Tender stems have great flavor — use them in chutney and cooking. Discard only the thick bottom stems.

How do I keep it fresh longer?
Stand the bunch in a glass of water in the fridge, loosely covered with a plastic bag. Lasts up to 2 weeks this way.

Can I freeze cilantro?
Blend with a little water and freeze in ice cube trays for cooking. Not ideal for fresh garnishing after freezing.

Fresh produce — perishable, use within a week.