香菜

Planted these in early autumn and they bolted straight into that light, gauzy growth the description promises. I've been snipping leaves for salads all week, and the dry-fried seeds gave my curry that warm, citrusy kick. Perfect for the cooler months, just as said.

I’ve been plucking the fresh leaves for salads and they’re so tender, plus the seeds toast up beautifully for a subtle curry base.

The roots added such an authentic depth to my Thai curry, way better than store-bought. I love that I can use the leaves, seeds, and roots from one plant.