Cilantro
Culinary Use, Storage, & Benefits
Herb Profile: Cilantro (Coiandrum sativum)
Description
Cilantro is a member of the carrot family, or Apiaceae. The flavor can be described as a citrus-y parsley, with an anise sweetness and an earthy aroma. The seed part of this same plant is what we call coriander. People either adore or dislike cilantro. However, if you're in the latter category, the rewards are great if you give it a try more than once. While some studies indicate an olfactory gene to blame, it's also been shown to change when introduced multiple times. After all, it's true that genes are not static – they activate and behave in response to their environment, which is subject to influence. A rule of thumb for expanding the palate includes tasting a food 7 different times, in 7 different ways, spaced out on different days. If you've not found a liking for cilantro but want to know what you're missing out on, as well as benefits from its amazing health properties, give it a try, and keep trying! Gastropod has an excellent podcast episode covering this and more on cilantro.
Nutrition
Cilantro has received some press recently about its usefulness in assisting the body to remove and protect against heavy metals, including lead, in the nervous system. It's supportive to many organ systems, including the spleen, stomach, bladder, and lungs. It can soothe nausea, gas, inflammation, headache, menstrual stress, and indigestion.
Storage
Cilantro is a tender stemmed plant harvested young, so store in a water tight bag or other container in the fridge and use within 4-5 days.
Use
We recommend chopping up the whole plant, leaves and stem. It’s all super tender and delicious. A classic ingredient in India, Mexico, SE Asia, Africa, and the Middle East, there are as many uses for it as cuisines it graces! It can be used sparingly, with other ingredients, for best results. Try it in salsa, guacamole, Indian curry, chimichurri, zhoug sauce, salad dressing, or chermoula!
