Cilantro
January 11th, 2008 | by Ingrid
Coriandrum sativum
Historically cilantro is among the world’s oldest spices and said to be one of the first spices to arrive in America. Chinese parsley or coriander leaves are other names that refer to this fresh flavorful feathery flat leaf herb.
Refreshing, interesting and provocative, cilantro is an essential flavor covering broad culinary territory in recipes from African, Asian, Indian, Latin American and Middle Eastern kitchens.
The entire plant [leaves, stalk, seeds, even the roots] is edible. The fresh leaves of this plant are referred to as cilantro and used as an herb. The seeds are used as a spice called coriander.
Varieties
- Santos – most popular variety, good flavor, dark green color, best variety for fresh herb, bolt resistant even in hot weather
- Jantar – slowest to bolt, produces larger leaves
- Festival – similar to Jantar
Grow Your Own
The cilantro plant is a fast growing annual reaching 12 - 24 inches tall. Plant seeds ¼ to ½ inch deep spacing seeds about 1-inch apart. Cilantro grows best in full sun with moist but well drained soil, tolerating most soil conditions. It is easily grown in pots as well.
Nutritional Profile
Cilantro contains:
Beta-Carotene | Calcium | Dietary fiber | Iron | Magnesium | Manganese | Vitamin A | Vitamin C
It is said to help counter indigestion and revitalizes the body. Some research suggests it may help remove toxic metals such as mercury from the body.
Selecting
Look for fresh, ideally organic, firm, crisp cilantro leaves with a deep vibrant green color and is free from discoloration [yellow or brown spots] on the leaves.
Preparing
Right before use wash fresh cilantro in a bowl of cold water, swishing the leaves around with your hand to dislodge any dirt or sand. Remove the leaves, empty the bowl and repeat this process until there is no remaining dirt or sand in the water. If necessary, blot dry with an unbleached paper towel or use a salad spinner to remove any excess water.
Storing
Fresh coriander is highly perishable, always store in the refrigerator. The best way to store it is to place the whole plant [ideally with its roots still attached] in a glass of water and cover the leaves with a loosely fitting plastic bag. If the roots have been removed, wrap the coriander leaves in a damp cloth or unbleached paper towel and place in a plastic bag. The whole plant will last about one week, the leaves alone will last about 3 days.
When refrigeration is not an option, place fresh cilantro in a glass of water in a shaded area [away from direct sunlight] to delay wilting.
Freezing cilantro, either whole or chopped, is another option. However, once it is thawed it loses its crisp firm texture.