Cilantro is used in various cuisines across the world from Indian, Mexican, Thai, Caribbean, Chinese, Latin, African, Eastern European and more. “Cilantro” is the Spanish word for coriander, but in the U.S., we call the fresh plant “cilantro” and the dried seeds “coriander.” Cilantro is the spice coriander!
Some people will taste a strong soap-like flavor when they eat cilantro due to a specific set of genes they have inherited. Cilantro contains vitamins A, K, and C, as well as minerals like potassium, calcium, manganese, iron, and magnesium. Cilantro contains many essential oils that help make other nutritious foods more flavorful and is rarely eaten in a quantity to gain significant nutritional value.
Buying & Storing
Cilantro stems, flowers, leaves, and seeds can be eaten. Leaves are most commonly sold at local farmers markets, although sometimes bouquets of fresh cilantro leaves, flowers, and immature green seed heads are sold. Either form of cilantro should be bright in color and free of discoloration, dark spots, or mold smelling. Cilantro seeds can also be sold as a dried spice that should be light brown and completely dry.
Rinse fresh cilantro in a sink under a gentle stream of cold water. Repeat as necessary to remove all soil and garden pests. Gently pat dry with clean towels. Trim cilantro stems to a 45 degree angle. Remove any ties or rubber bands and place in a glass with clean water, making sure no leaves are submerged in water. Cover leaves and glass loosely with a plastic bag. Store in refrigerator. Replace water every few days. Leaves, flowers, and seeds can be dried for long term, shelf stable storage. Separate leaves, flowers, and seeds from stems. Lay them flat to completely dry on a screen, paper towel, or tea towel. Store in an airtight container out of direct sunlight for up to a year.
Cooking
Seasoning: The fresh, citrusy flavor of cilantro leaves and stems fades with cooking. Pairs well with onions, garlic, cumin, citrus, mint, dill, cardamom, oregano, basil, and peppers. Coriander has a warm, earthy, spicy flavor, can be cooked, and is a flexible spice that shines in everything from BBQ to curry, soups, and even sweet cookies.
Raw: Chop leaves and stems to top tacos, guacamole, curries, dal, biryani, and pho soups. Add chopped cilantro to salsas and salads. Use leaves to garnish drinks (try adding to a lime margarita, or other citrus drinks). Chop cilantro leaves; toss with lime, garlic, salt, cumin, chili pepper, and butter or olive oil; and fold into rice or toss with freshly grilled shrimp or vegetable. Create flavored butters with chopped leaves and seasonings of your choice. Use green seeds raw or pickle with salt and vinegar.
Sauces: Mix chopped cilantro, flat-leaf parsley, garlic, oregano, jalapenos, olive oil, vinegar, salt, and white pepper for chimichurri (great with grilled meats). Substitute cumin for the parsley or add roasted onions, green tomatoes, and tomatillos for salsa verde. Blend hot peppers, cilantro, garlic, pepper flakes, cardamom, cumin, salt, and olive oil to make zhoug. Blend cilantro, green chilies, ginger, cumin, chaat masala, black pepper, salt, sugar, lemon juice, and yogurt to make a simple Indian chutney.
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