Actually a very intesting question, many things are fine in small amounts but can have differnt affects in large or uncooked amounts.

I don't know of anything but I'm far from an expert in this field !

Steve

I am not sure how it will taste in a juice in that amount. How about preserving some or making a green chutney sauce , which freezes very well.

just been googling and it seems to suggest corriander is actually good at removing heavy metals from the system (mercury from fillings leaching into the body for example)... so its a good thing from that angle...

However it does have a very high vit C content so you may have to be careful from that angle.

Steve

Coriander juice is not my cuppa. Rather i would make a chutney out of it =

Peeled(and de -seeded) tomatoes, coriander leaves, green chillies(If want), salt, 1 or 2 garlic cloves,little sugar (if tomatoes not sweet)...all in a juicer , if adventurous add some sweet apple too.

making coriander leaf oil is another use, just macerate leaf and oil, and strain off the leaf. Will keep flavour and colour.

What would the oil be used for Lapis? Adding to a dish to give it the corriander flavour or is it for something else?

Steve

it can be used as one would use olioresins, for punctuation, for example.

Use it for adding tiny amounts of oil, but very pungent flavour. Small dots of the oil on a plate also look good, if you like cheffy things, or adding to fish or crustacea also works well.

Note, this is a flavour source, it is not for making other flavours, one has to make this distinction, I feel.

Talking about coriander in olive oil, the salad dressing on my flight to India last month was just ground fresh mint in olive oil, no salt/pepper etc. It was quite tasty with salad but even more tasty to dip the naan bread in.