Cooking with Cilantro
Cilantro is found in many dishes, but it is most common in Asian and Mexican preparations. When purchasing cilantro, most people get the leafy herb fresh from the vegetable section of the grocery store. Be careful when purchasing as cilantro will wilt and spoil quickly. Get it as fresh as possible, you can store it in an air filled bag in the crisper of your refrigerator. If you have some left over after a recipe, you might consider dehydrating the leaves for use in soups and baked dishes.
The seeds are also called for in many recipes. The seeds can be found dried in the spice section under the name "coriander". The flavor of the leaves as opposed to the seeds is vastly different. The popular herb has an unusual flavor that leaves a pleasant if unusual aftertaste in the upper palate. While the seeds have a more lemony flavor and a somewhat different texture.
The roots of the plant has an even more intense flavor than the leaves. They are often used in Asian cuisine.
In cookbooks, you will often find cilantro referred to as Chinese Parsley, especially if the recipe happens to be in an Asian style.(It is also labeled this way in some grocery stores.) You may also see it referred to as Mexican Parsley. In Asian cooking, it may be found in salads, dressings, soups, and as a strong addition to Thai dishes. The coriander seeds are not often used in Chinese dishes, but are a frequent ingredient in Indian and Thai dishes.
Here are a few recipes:
Cilantro Peppered Chops
Simple Cilantro Salsa
Cream of Cilantro Soup
Chinese Chicken Soup
If you have a good cilantro recipe that you would like to see added to our list please contact us by using the link at the bottom of the page.