Cilantro is a green leafy plant that looks very similar to flat leaf parsley but has a very different flavor and can be identified by its strong scent.
It tastes bright, earthy and pungent, although its pungency is often described as having a “soapy” flavor.
The root, stem and leaves are edible; so, it is a zero waste plant!
Cilantro is used widely in many different cuisines but is used more often in Asian, Indian, North African and in Latin American dishes.
It can be added raw in salads, salsa, chutney, pesto, sauces, dips, and dressings or to any warm dish just before serving.
Cilantro is Spanish for coriander. Therefore, coriander seeds are in fact cilantro seeds.
The best way to store cilantro is to put the stems in a glass of water and put a bag over the leaves to keep them fresh. Alternatively, you can blitz a bunch in a food processor, dilute that in water and put into freezer trays to add to dishes at a later date. Cilantro will store for a short period in a bag in the fridge.
RECIPES
Green Pico de Gallo
8 ounces tomatillos, husks removed, rinsed, cut into ¼ inch pieces
¼ medium onion, finely chopped
2 jalapenos, seed removed, finely chopped
2 garlic cloves, finely grated
3 tbsp fresh lime juice
1 tbsp finely chopped cilantro
1 tbsp finely chopped mint
Salt to taste
Toss tomatillo, onion, jalapeños, garlic, lime juice, cilantro, and mint in a small bowl to combine; season with salt. Cover and chill for one hour to allow flavors to come together (https://www.epicurious.com/recipes/food/views/green-pico-de-gallo-salsa)
Cilantro Lime Salmon with Mango Salsa
Zesty Grilled Shrimp Tacos with South of the Border Corn and Cotija Salsa
