Get to Know Cilantro

Cilantro is a must in Latin American and Asian cooking where its chopped into salsas or spring rolls. Its fragrant leaves come from the same plant as coriander seeds, but the flavors are quite different. Cilantro's distinctive taste has been described as fresh and clean to zesty and tangy. I love to bury my face in a bunch of cilantro and take a huge smell, there's nothing like it!



The Basics

• Coarsely chopped cilantro adds fresh flavor to dressings, dips, sauces, stews, vegetables and chicken dishes. It also makes a pretty garnish.
• Sold in bunches, cilantro will last longer if left uncut. So cut off only the amount you will need. And don't overchop, or the tender leaves will turn black.
• To keep it fresh even longer, place the bunch, stem side down, in a glass with an inch or so of water. Cover with a plastic bag, secure with a rubber band and store in the fridge. It should stay fresh for up to a week if you change the water every other day.
 

Taken from Taste of Home - April|May 2011