Cilantro has a distinct flavor and aroma. While the odor is objectionable to some, the taste becomes muted when cooked and adds a deep flavor rather than a sharp accent. Cilantro’s stems are also full of flavor, and can be chopped along with the leaves. The leaves do not dry well but can be preserved by storing in salted oil.
Cilantro
(Coriandrum sativum)
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.