Description

Often you will see cilantro referred to as coriander. Cilantro looks somewhat like Italian or flat leafed parsley except cilantro leaves are more rounded. Cilantro has a pungent, almost soapy aroma that clings to ones hand even after many washings.

Uses

To take advantage of its full flavor, use cilantro when it is fresh; it loses its flavor when dried or cooked. The fresh leaves are removed from the stems and chopped. Some chefs use the leaves as garnish, although they do not hold up well to heat.

Pack Sizes

Buying

Choose tender and fresh looking cilantro with bright green leaves. Avoid limp, yellowing, or spotted leaves.

Nutritional Information

Preparing                             

Trim off the roots and any fibrous stems.  The leaves should be washed thoroughly, as they tend to harbor a lot of sand and soil. Soak in water just before using, in order to preserve their fresh appearance.

Serving Ideas

Cilantro can be eaten raw or cooked, but it should be used with discretion, as it has quite a sharp flavor. It makes an attractive and flavorful seasoning it broth's, salads, mayonnaise, sandwiches, potato salads and pasta. It is also delicious pureed and incorporated into soups and sauces.

Storing

Before storing it in the refrigerator, wrap a damp paper towel around the roots and place in a perforated plastic bag; it will keep for 2 to 3 days but should be consumed as soon as possible.

[Fresh Herbs] [Edible Flowers] [Gourmet Lettuces] [Baby Vegetables] [Exotic Herbs] [Salads]

Arugula
Baby Dill
Basil
Chervil
Chives
Cilantro
Fennel Leaves
Italian Parsley
Marjoram
Mint
Oregano
Rosemary
Sage
Savory
Sorrel
Tarragon
Thyme