This leafy green herb is just as at home in Latin America as it is in Southeast Asia–from salsa and guacamole to dal and curry, cilantro takes center stage. It is, in fact, the world’s most-widely-consumed fresh herb.
Fresh cilantro
Many people know cilantro by its other names–Chinese parsley or Mexican parsley–but not many people realize that cilantro is the leafy part of the coriander plant. (Coriander is the seed.) It’s an interesting juxtaposition; coriander’s smooth sweet/sharp character is worlds apart from the assertive, almost soapy tang of cilantro. No question about it–cilantro/coriander is the ultimate two-in-one herb.
Try chopping up fresh cilantro and adding it to Mexican or Southwestern-style salads for some added flair…or use a sprinkling of it to perk up a bowl of chili. Vietnamese shrimp and noodle dishes sometimes pair cilantro with mint for a powerful-yet-refreshing flavor. North African cuisines make good use of the coriander and the cilantro–the former to marinate meats and give depth to stews (coriander is the yin to cumin’s yang) and the latter as a last-minute garnish. However you choose to cook with cilantro, just remember two things: a little bit goes a long way, and always add it at the last minute since heat will cause it to wilt and lose its bright character. Remember, too, that you can keep it for a week or more in the refrigerator if you place the stems in a glass of water and refresh the water every other day.
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Tags: chinese parsley, cilantro, herb, mexican, southwestern
