An herb with wide delicate lacy green leaves and a pungent flavor.

The seed of t
he cilantro plant is known as coriander. Although cilantro and coriander come fr
om the same plant, their flavors are very different and cannot be substituted fo
r each other. (Some countries refer to the cilantro as coriander, so any referen
ces to "fresh coriander" or "coriander leaves" refer to cilantro.) Note: "Culant
ro" is an herb realted to cilantro that is widely used in dishes throughout the
Caribbean, Latin America, and the Far East.
All parts of the plant are edible, but the fresh leaves and the dried seeds are
the most commonly used in cooking. Coriander is commonly used in Middle Eastern,
Mediterranean, Indian, South Asian, Mexican, Latin American, Chinese, African a
nd Southeast Asian cuisine.
Season: available year-round
How to select: Easily confused with flat-leaf parsley in appearance, so be sure
to sniff carefully. Look for a bunch with unwilted leaves in medium green. Found
fresh year round in most markets.
How to store: Store in refrigerator with cut ends in a jar of water and leaves l
oosely covered with a plastic bag for several days. Change water every 2 days. O
r store in a plastic bag for a week.
How to prepare: Wash and pat dry before using, as the leaves attract sand.
Matches well with: avocado, chicken, fish, ice cream, lamb, lentils, mayonnaise,
peppers, pork, rice, salads, salsas, shellfish, tomatoes, yogurt