Coriander also called cilantro, or dhania. Coriander is native to southern Europe and North Africa to southwestern Asia. The fresh leaves are use as an ingredient in many South Asian foods (such as chutneys and salads), Chinese dishes, Mexican cooking, particularly in salsa and guacamole and also use as a garnish to improve the looks of the dishes. In Pakistan and Central Asian recipes, coriander leaves are used in large amounts for cooking and often used on the dishes immediately before serving. All parts of the plant are safe to eat, but the fresh leaves and the dried seeds are usually used in cuisine. The leaves have a different flavor from the seeds. How to Store: The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen. So use it soon. Just before for storing the coriander it should be not wet and place in a plastic bag. The coriander may also be stored for up to 1 week. The most simple and suitable way of storing coriander leaves is pluck the leaves and tender stems and store them in an airtight container. As and when you need, clean them in water and use them.