In United States, it is known as cilantro and Chinese parsley. All parts of this aromatic plant from the seeds, leaves, stem and root can be eaten. The leaves add an earthy, peppery flavor to curries and are used in salads and as a garnish, and the stems and roots are ground for curry pastes. Dried coriander cannot be used instead. Store a bunch of fresh coriander by standing in a glass of water, tying a plastic bag over the top of the plant and glass and refrigerating.