All Things Cilantro
Freshly picked selection:
Cilantro is the leaf of the coriander plant. It is widely used in Asian, Caribbean, and Latin American cooking. Most people are either cilantro lovers or cilantro haters. Those who aren’t a fan of this herb and think it tastes like soap may have genetics to blame for that one.
When it’s in season:
What to look for when purchasing:
Choose leaves with a bright green, even color and no sign of wilting.
How to store:
Cilantro can be stored up to 1 week in a plastic bag in the refrigerator. Try adding a paper towel into the bag to absorb extra moisture. You can also store cilantro by placing the bunch, stems down in a cup of water and then covering with a plastic bag in the fridge. Be sure to change the water every 2-3 days.
The cilantro that most of us are familiar with is leaf cilantro. There is also Vietnamese cilantro and culantro which belongs to the same botanical family and can be used interchangeably in recipes.
How to prepare:
Just before using, be sure to wash cilantro well and pat dry with a paper towel. Both the leaves and stems of cilantro are edible so you can remove the leaves from the stems but it’s not necessary.
Recipes to try:
Cilantro adds a nice fresh flavor to pretty much any dish.
We are big fans of cilantro here at PreviMedica. Here are some of our favorite recipes containing this tasty herb.
This simple salmon recipe from Juliasalbum.com is a great way to enjoy the flavor of cilantro as well. Not a salmon fan? You can easily use the same recipe for chicken or pork.
Cilantro is one of the herbs that gives chimichurri it’s fresh taste. Check out the chimichurri recipe from smartlittlecookie.net. Chimichurri is usually eaten on top of steak but you can add it to chicken, fish, shrimp, or veggies for a flavorful sauce or marinade.
Our Chefs Say:
“I’m a big cilantro fan so I put it in a lot of different dishes. I use it most often to make homemade salsa with corn, black beans, red onions, tomatoes, a little bit of lime juice, and a lot of fresh cilantro.” –Megan Huard, Chef RD