About Cilantro
Cilantro is a member of the carrot family. It is actually the leaves and stems of the coriander plant, but often the two names are used interchangeably. The term “coriander” comes from the plant’s Latin name, Coriandrum sativum, which derives from the Greek koris, a name for an ill-smelling bug or bedbug; it was given to this pant because of the peculiar odor produced when it is struck or broken. “Cilantro” is the Spanish name for the plant. In the United States, cilantro usually refers to the herb (the fresh leaves), while coriander refers to the spice (the dried seeds).
Cilantro grows wild in southeast Europe and has been cultivated in Egypt, India and China for thousands of years. It is one of the most ancient of herbs still in use today. Seeds have been found in Bronze Age ruins on the Aegean islands and in the tombs of the pharaohs. It is even mentioned in Sanskrit texts and the Bible. Spanish conquistadors introduced it to Mexico and Peru where it is commonly paired with chilies in the local cuisine.
Sometimes confused with parsley, cilantro has a distinctly different taste, and a very pungent odor. It has a fresh, zesty, orange and parsley flavor and is an important ingredient in Mexican, Caribbean, Indian and Asian cooking.
Storage
Cilantro quickly looses its flavor and develops a harsh, unpleasant taste; the leaves deteriorate rapidly, so use as soon as possible. Wrap loosely in a damp towel or stand upright in a container in an inch of water and refrigerate. For longer term storage, freeze fresh leaves in a plastic zip-pock bag. Do not thaw before use. Do not dry this herb as cilantro does not retain its flavor when dehydrated.
Preparation Tips
Cilantro goes especially well with green chili peppers and forms the basis of many Mexican salsas, as well as Indian curries and chutneys. It makes and excellent addition to salads or sauces and can be used as a garnish for soups.
Try adding a few fresh leaves to your favorite soups, stews and stir-fries for an aromatic touch. Add toward the end of cooking time to retain fresh flavor and color.
Toss fresh cilantro leaves into green salads.
Make salsa! Try this one: chop up 1/2 cup of cilantro, 3 large tomatoes, 1 sweet onion, and 1 jalapeno pepper. Add juice of 2 limes and toss together. Season with salt and pepper and chill before serving.
Chop into pasta and potato salads.
Add to your favorite coleslaw.
Combine 1/2 cup finely chopped cilantro, 1 finely chopped garlic clove,
2 tablespoons lime juice, 1 tablespoon olive oil and 1/2 teaspoon salt. Reserve 2 tablespoons of the mixture. Use remaining mixture to marinate 4 salmon steaks for 10 minutes. Grill and then top with reserved marinade.
Sources: www.gardensleuth.com, “From Asparagus to Zucchini, A Guide to Farm-Fresh Produce,” Madison Area CSA Coalition, 2003, “Whole Foods Companion,” by Dianne Onstad, 2004, and recipes.epicurean.com.
Nutrition Facts
Cilantro is very low in saturated fat and cholesterol and a good source of thiamin and zinc and a very good source of dietary fiber, and vitamins A and K.
(1/4 cup raw cilantro leaves)
Calories 12
Total Fat 0g
Cholesterol 0g
Sodium 2mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A 5% RDA
Vitamin C 2% RDA
Vitamin K 16% RDA
Iron 0% RDA
Calcium 0% RDA
Folate 1% RDA
Source: www.nutritiondata.com.