Cilantro is the green leafy plant that produces coriander seeds.
It resembles flat leaf parsley and has a bold age-citrus flavor
that is sometimes characterized as bitter and astringent. It’s
flavor is pronounced and unique. Cilantro is an important
herb in cooking Mexican and Southeastern fare and in Chinese,
Indian, and Thai cuisines. It blends well with chiles, curry
spices, and garlic. Cilantro is best used raw and only slightly
cooked. Use sparingly. Discard tough stems. It is used as a
seasoning for or complement to cauliflower, chili, eggplant,
fish, guacamole, meat, poultry, salads, salsa, and tomatoes.
Cilantro can be found in most local grocery stores or larger fruit
stands. Usually found in a small bunch. Keep it dry,
refrigerated until used. Cilantro has gained in popularity in the
last 10 years.