Regular coriander polarizes curry lovers into those that love it and those that hate it. This is hard-wired, like the ability to roll your tongue or what hand you write with, so it may be of some intrigue to coriander-deniers that this amazing coastal plant does indeed taste like the oriental herb, but without the reported 'soapy' flavour that some get. Better yet, this relatively camouflaged plant (it looks very much like grass if you aren't familiar with it) is abundant along our coastlines and salt marshes.
Once you've had your mind blown after a little nibble of it straight from the packet, Sea Coriander should be used exclusively either raw or cooked at a high heat - there is research to suggest that dehydrating or only gently heating can create compounds that can be toxic. Fortunately, exposure to heat of any kind really diminishes the flavour altogether, so it is much better to eat it raw. Let's keep it simple then: finely chop and sprinkle over a curry or atop an oriental canape, or perhaps in an oily salad alongside some white fish.