Cilantro

Season: Spring, summer, and fall

Storage: Honestly, cilantro is one of the harder herbs to store. We recommend placing the cilantro (unwashed) into a bag with a dry paper towel. Store in fridge.

Other Names: Chinese parsley, dhania, coriander

Fun Facts: Cilantro can be polarizing, but one can’t deny that it packs a flavor that elevates a meal. Indian meals are incomplete without a sprinkling of the chopped herb on top of curries and dal (lentils). Also known as coriander, the entire cilantro plant is edible! The leaves are most commonly used as a garnish, in guacamole, and chutneys. The stalks can be used in chutney or chopped finely for a garnish; the roots are a key ingredient for Thai curry pastes.

Cilantro is one of the only foods liked or disliked based on genetics. People who do not like it have the recessive trait and argue that is tastes like soap.

Ancient Egyptians believed that cilantro was the “secret to happiness”. They would add this herb to wine to create love potions.

Ancient Romans have used a blend of cilantro, cumin, and vinegar to preserve their meat when traveling.

Don’t throw out your cilantro roots! The roots have more flavor than the leaves!!

Get local cilantro by joining our Farm Share or shopping at farmer’s markets, then share your favorite preparations through our Facebook page.

Shrimp Tostadas with Lime-Cilantro Sauce

From Taste of Home

Ingredients

  • 1 cup rice vinegar

  • 1/2 cup water

  • 1/4 cup sugar

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/3 cup thinly sliced radishes

  • 1/3 cup julienned carrot

  • 1/3 cup julienned sweet red pepper

  • 1/2 pound smoked sausage, thinly sliced

  • 4 large eggs, room temperature

  • 4 naan flatbreads, warmed

  • 1/4 cup zesty bell pepper relish

  • 1/2 cup thinly sliced cucumber

  • 1/2 cup thinly sliced red onion

  • Fresh cilantro leaves

Instructions

  • In a large bowl, combine the vinegar, water, sugar, salt, and pepper; whisk until sugar is dissolved.

  • Add radishes, carrot and red pepper; let stand until serving.

  • Meanwhile, in a large nonstick skillet, cook and stir sausage over medium-high heat until browned, 6-8 minutes.

  • Remove and keep warm. Reduce heat to low. In the same pan, cook eggs until whites are set and yolks begin to thicken, turning once if desired. Keep warm.

  • Drain vegetable mixture.

  • Spread naan with relish.

  • Top with sausage, eggs, pickled vegetables, cucumber, red onion and cilantro.

Cilantro, Dill, and Lime Chimichurri Sauce

From Taste of Home

Ingredients

  • 1/2 cup extra virgin olive oil

  • 1/2 cup packed fresh parsley sprigs

  • 1/4 cup snipped fresh dill

  • 1/4 cup fresh cilantro leaves

  • 3 tablespoons lime juice

  • 3 garlic cloves, halved

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

Instructions

  • Place first 8 ingredients in a food processor; process until pureed.

  • Place mixture in a bowl; toss with shrimp, meat, or vegetables of your choice. Let stand 15 minutes.

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