Following Mamta's suggestion, I froze some coriander leaf. I re-used it the other day, so I let it de-frost. When it did, it was wilted and watery: most unpleasant.
My Moroccan grocer says to chop the leaves (not the stalks) and wrap them in foil for freezing, and then to sprinkle them on top of the dish I'm cooking, so that they de-frost in the pan, and not beforehand.
Is he right?
Phil