Cilantro is imported primarily from Morocco, Romania and Mexico. The leaves are hand-harvested about one month after sowing, usually by shearing the outer-most leaves. New growth commences within a few days from the center of the plant. Cilantro was one of the first-used herbs in recorded history, as well as one of the first spices to reach America.
- Chop and add to your favorite salsa.
- Chop and add to marinades for beef, poultry and fish.
- Mince leaves and add to an omelet for added zip.