With the recent hot weather we have been experiencing, chances are some of your herbs are starting to bolt. When my cilantro goes from lush foliage to flowers to seeds instead of missing the herb I greedily gather the green seeds before they dry out and become brown. Green Coriander has a softer taste than brown coriander seeds with an herb like freshness. Its flavor is reminiscent of both cilantro and dried coriander. My children like to eat it fresh in the garden. I store as much as I can harvest in the freezer to use all year long.
Some of my favorite uses are in a white wine chicken or pork braise, in a sauce for fish, dressing up extra virgin olive oil to drizzle over fresh tomatoes, and in an Indian curry. This year I have several cups stored away, so I am sure I will be adding to the list of my favorite uses.
The last time I was in my community Garden Plot I pulled out all of my cilantro plants and brought them home to harvest. One more day and I would have had fully ripened coriander, missing the opportunity for this gardener's only special ingredient.