Cilantro
Bright, citrusy, and slightly peppery herb with tender leaves and flavorful stems
Storage
Trim the ends and place in a jar with water like a bouquet, then cover loosely with a plastic bag and refrigerate. Change the water every few days. Alternatively, wrap in a damp paper towel and store in a bag in the fridge.
Keeps For
Up to 2 weeks when stored like a bouquet in water, or 5-7 days when wrapped in damp paper towel.
Flavor Profile
Bright, citrusy, and a little peppery. Some people taste it as soapy (it's a genetic thing), but for most, it adds a refreshing lift. The leaves are tender and delicate; the stems are flavorful and totally usable.
How to Prep
Rinse well—cilantro can be sandy. Shake or spin dry. Chop leaves and stems together for more flavor, or pick the leaves if you want a softer touch. Add at the end of cooking or use raw.
Ways to Cook
- 1 Sprinkle over soups, curries, tacos, or stir-fries
- 2 Stir into yogurt, chutney, salsa, or salad dressing
- 3 Blend into herb sauces like chimichurri or green chutney
- 4 Mix into slaws, grain bowls, or guacamole
Pairs Well With
Good to Know
Don't cook it too long—heat dulls its flavor and color. Add at the end or use raw for best results.
Did You Know?
Cilantro and coriander come from the same plant—cilantro usually refers to the fresh leaves, while coriander refers to the dried seeds.