Also known as Chinese parsley or coriander leaves (in many parts of the world)
Cilantro is the fresh, leafy part of the coriander plant (Coriandrum sativum). It's a bright green herb that looks similar to flat-leaf parsley but has its own distinct flavor that people often describe as fresh, citrusy, and slightly peppery. Interestingly, due to genetic differences, some people perceive cilantro as tasting like soap!
Historical Background
- Native to regions from southern Europe and northern Africa to southwestern Asia
- Has been used for over 8,000 years
- Found in King Tut's tomb
- Brought to the Americas by Spanish conquistadors
Culinary Uses
Cilantro is widely used in:
- Mexican cuisine (in salsas, guacamole, and as a garnish for tacos)
- Thai food (in curries and noodle dishes)
- Vietnamese dishes (in pho and other soups)
- Indian dishes (in chutneys and garnishes)
- Chinese cuisine (in stir-fries and soups)
Important Tips
-
Storage:
- Keep stems in water like flowers, covered with a plastic bag
- Store in the refrigerator
- Will last about 1-2 weeks when properly stored
-
Usage:
- Usually added at the end of cooking or as a garnish
- Heat diminishes its flavor
- Both leaves and tender stems are edible
-
Selection:
- Choose bright green bunches
- Avoid wilted or yellowed leaves
- Should have a strong, fresh aroma
Fun Facts
- The seeds of the cilantro plant are called coriander and have a completely different flavor profile
- Cilantro is rich in vitamins A, C, and K
- It's one of the most commonly used herbs in the world
- About 4-14% of people are genetically predisposed to perceive cilantro as having a soapy taste
Common Substitutes
If you can't find cilantro or don't enjoy its taste, you can substitute with:
- Vietnamese rau ram
- Thai basil
- Regular basil
- Parsley (though the flavor will be quite different)
Growing Tips
Cilantro is easy to grow:
- Prefers cool weather
- Can be grown in pots
- Seeds should be planted every few weeks for continuous harvest
- Will bolt (go to seed) quickly in hot weather
Remember, when a recipe calls for cilantro, it's referring to the fresh leaves unless otherwise specified. The dried leaves are rarely used as they lose most of their flavor.