sativum), also called Chinese parsley, is actually the
leaf grows on coriander plant. The seed (fruit) is a
type of spice known as coriander. The names coriander
and cilantro are often interchanged. In Britain, for
instance, the word coriander is commonly used. They are
distinguished by names of coriander leaf and coriander
seed. This may be misinterpreted in recipes at times and
both of them have extremely different tastes, even
though they complement each other.
How to Use
- Cilantro is a superb add-on for Mexican delicacies,
either in “salsa” or in small pieces to beef or any
other meat filling in a burrito or taco.
- Use cilantro in your salads. A small amount of
cilantro will taste wonderful combined with the
typical tomato and lettuce salad. Other
salad types with cilantro include “cilantro slaw”
and various mixes of greens.
- Use cilantro in your green curry. The many kinds of
curry powder or curry paste sold in Asian stores
ingredients that go well with them. One good
recommendation is cilantro with green curry paste
and a bit of brown sugar. Give it a try over noodles
or rice, with meat, vegetables and tofu.</span>
How to Buy / Choose
- Pick unwilted, lively green bunches and stay away
from those with yellow spots.</span>
How to Store Cilantro
Place cilantro stems in a jar or glass with water.
Always keep leaves dry, wrap loosely using a plastic
bag, and then refrigerate for as long as a
fortnight. Replace water every two to three days.