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Cilantro is available year round, but should be used within one week of purchase.
Wash and dry leaves when you bring them home from the store, then slightly dry them and wrap in paper towels, then place in a clear plastic bag in the refrigerator.
Cilantro can also be made into a chutney or infused oil to maximize flavor and shelf life. Usage Ideas: Cilantro pairs well with spicy dishes to balance out the heat, which is why it is commonly used in Latin, Indian, and Asian cooking.
Chopped leaves are often used to garnish dishes, while the stems are used to flavor soups and sauces.
Try this recipe for an easy Cilantro dressing for salads, meats, and slaws: combine 1 tsp Dijon mustard, 2 Tbsp red wine vinegar, 1 clove minced garlic and 2 Tbsp chopped fresh Cilantro. Slowly whisk in ½ cup olive oil, season with salt and pepper, and chill. Fun Facts: While Cilantro is commonly used in Latin, Indian, and Asian cuisines, the Egyptians use this herb as a remedy for headaches (8)
Cilantro is also known as coriander because the leaves come from the coriander plant. The seeds of this plant are also used in cooking, but the leaves have a more astringent flavor while the seeds taste similar to cumin and anise (5)
Cilantro is also used to reduce chronic fatigue and depression, because it contains carboxylic acid, which helps remove toxins from the blood (2)
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