The herb most often reached for. Now always within reach.

Coriander was always the herb I bought most and wasted most — a bunch every few days, because almost everything I cook seems to want a handful of it somewhere: dal, chutney, a garnish on anything that needed brightening up. And almost every time, I'd use a third of the bunch and lose the rest to the crisper drawer, gone soft and dark before the week was out.

I didn't realise how much of my cooking revolved around this one herb until I stopped having to plan around it.

Now it's just there — a few stems on the em-Li, ready whenever a dish needs them. Evening dal gets a fresh scatter instead of whatever survived from Tuesday's bunch. Chutney gets made without the small mental tally of "is this enough, will the rest go bad." I stopped thinking about coriander as something I needed to manage and started treating it like it was always simply available, because it was.

The flavour is the part I noticed first, but the ease is the part that's actually changed my evenings. There's no trip to the store for "just coriander," no bunch bought in excess because that's how it's sold, no guilt about the half I inevitably didn't use. Just what I need, cut right before it goes into the pan.

It's a small thing, cooking-wise. But it's removed a low hum of waste and planning I didn't realise I was carrying every single evening. The herb I reached for most often is now the one I never have to think twice about. That's the whole shift — not a new recipe, not a new skill. Just coriander, always within reach, exactly when the dish needs it.

- Aishwarya, a small business owner