ABOUT Cilantro

Cilantro is a very fragrant herb with origins primarily in Western Asia and Mediterranean regions that include Greece, Palestine, and Egypt, where it’s been cultivated for over 7,000 years. Its deliciously pungent, lemony taste is what has made it a staple in Latinx, Middle Eastern, and East/South Asian cuisine.

Aside from its culinary and medicinal uses, cilantro has also been used for burial purposes in China and Egypt where it’s believed to offer immortality and satiation in the next life. It’s a plant that is completely edible from the seeds produced by the flowers to its root, all offering different levels of flavor. Folks who find the taste of raw cilantro “soapy” have a genetic difference that detects the natural aldehyde chemical in the leaves, which is also produced during soapmaking.

COOKING & STORAGE

Edible parts: Leaves, sprigs, seeds, and roots
Medicine and Nutrients: Cilantro has trace amounts of vitamins A and C, but is primarily good for lowering blood sugar and relaxing the body.
Storage: One of the best ways of preserving cilantro is to snip off the ends of the bunch with scissors and place it in a jar that is partially filled with water. Before doing so, rinse the leaves in water and dry them using paper towels. Once the leaves are completely dry, cover the bunch with a loosely-fitting plastic bag. Secure the plastic bag with a rubber band before placing the jar in the refrigerator.

Ways to Prepare

RAW: The leaves of cilantro are best used in raw or gently heated applications like salsa, cold soups, hot soups and stews, and as a seasoning for cooked meats and vegetables.
COOKED: The seeds of cilantro aka coriander are great for grinding up and adding to a spice mix to season soups, stews, meats, veggies, and everything in between. The root can be ground up and used similar to how other pungent roots like fresh ginger and garlic are in dishes, so use it to season sauces and marinades.

RECIPES

Cilantro Sauce: Try blending a cup of cilantro leaves with 1/2 c olive oil, a garlic clove, a squeeze or two of lime juice, a bit of honey, and salt and pepper to taste. You could also throw in some jalepeño pepper, or a bit of dijon mustard.
Cilantro Chimichurri (Brazilian Kitchen Abroad)
Sazón Sofrito (Dominican base flavoring for most meals) (Woke Foods)
Watermelon Salad with Cilantro Lime Dressing (Brazilian Kitchen Abroad)
Brazilian Shrimp Stew (Brazilian Kitchen Abroad)
Cilantro Chutney (Preethi Mistry via the Food Republic)
Cauliflower Ceviche (from Decolonize Your Diet cookbook)
Cilantro Lime Rice (Laylita’s Recipes)

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri.