Cilantro (Fresh Coriander, Chinese Parsley)
Cilantro is an herb native to regions in Southwestern Asia, East Mediterranean, and North Africa. Its leaves, stems and seeds (known as coriander) are mainly eaten. Cilantro roots (known as rak pakk chee) is one of the basic components of a lot of Thai dishes, fresh roots are ground into spice pastes.
Cilantro has a very good nutritional profile – a good source of vitamins A and K. It is also known for its anti-inflammatory and cleansing properties
Prepping & Eating Tips
– Wash well and pat dry before using.
– Cilantro is usually eaten raw – chopped and added to salads, salsas, pesto and other sauces, marinades. It is also a nutritional and visually beautiful topper for nearly any dish – curries, steamed fish, noodles, soups, stir fry and sandwiches.
Selecting & Storing Tips
Look for bright medium green bunches free of yellow, brown or wilt.
Store unwashed in refrigerator with roots in a jar of water and leaves loosely covered with a plastic bag snipping as needed. Change water every 2 days. Or if cut, wrap the bunch unwashed in a damp paper towel, wrapped in a plastic bag and store in refrigerator for 3-4 days.
Leaves do not hold too much flavor when frozen, but unused whole cilantro roots can be wrapped tightly and frozen for two months and will retain flavor.