The leaves of the herb cilantro are also called coriander leaves or Chinese parsley. The dry seed of the plant is known as coriander. Cilantro is native to the Mediterranean and Turkey Minor region. The herb has delicate, lacy, bright green leaves and a pungent flavor. The leaves contain high amounts of antioxidants, essential oils, and vitamins, especially Vitamin A and Vitamin K.
Cilantro is widely used for flavoring and as a garish throughout Caribbean, Latin American and Middle Eastern cuisine.
Cilantro should be washed and patted dry before using. It can be stored with the stems in water for several days in the fridge, wrapped in a wet paper towel, or in plastic bag for a week.
Farms that grow Cilantro