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.
Shelf Life
Up to 2 weeks when stored like a bouquet in water, or 5-7 days when wrapped in damp paper towel.
Flavor & Texture
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.
Prep Tips
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.
How to Use It
- Sprinkle over soups, curries, tacos, or stir-fries
- Stir into yogurt, chutney, salsa, or salad dressing
- Blend into herb sauces like chimichurri or green chutney
- Mix into slaws, grain bowls, or guacamole
Tastes Great With
Lime, garlic, ginger, cumin, yogurt, chili, tomato, coconut milk, beans, and just about any bold, spicy, or creamy food.
Watch Out For
Don't cook it too long—heat dulls its flavor and color. Add at the end or use raw for best results.
Fun Fact
Cilantro and coriander come from the same plant—cilantro usually refers to the fresh leaves, while coriander refers to the dried seeds.