Most folks think of cilantro as the quintessential Mexican herb, but it isn’t from Mexico.    Cilantro is also called Chinese parsley, but it’s not from China either.    The seeds of cilantro go by the name coriander, and are a popular flavor in French sauces, and now we are getting closer.    Originally from southern Europe, cilantro (Coriandrum sativum) has been carried around the globe by its fans, and has made itself popular in many regional cuisines.

Say “cilantro” here in the Southwest, and most folks think of salsa.    And while cilantro can get along with the heat of chilies in salsa, it quickly dies with the heat of a summer day.    Therefore you will want to grow this herb in the cooler months.  Growing cilantro is covered on Gardening With Soule (dot net).

Cilantro Flavor

Cilantro and coriander are used very differently in cooking, and their respective flavors tend to complement certain dishes better than others.

Fresh cilantro works well when used fresh in soups, salsas, sauces (like our cilantro chimichurri sauce), and also in chutney – due to its refreshing flavor and citrusy undertones. Because of the citrus notes, this herb pairs well with dishes containing lime, garlic, and ginger. It also compliments other herbs like mint and basil.

In Mexican cooking, cilantro is often used as a garnish on dishes like enchiladas, tacos, and soups and stews, or just on an ear of grilled corn from a street vendor.

Meanwhile, the ground coriander seeds often sold as coriander powder, has a warmer, nuttier taste. It is often in enchilada sauce, and adds depth of flavor to curries, meat rubs, stews, and more, depending on culture.

Coriander can be used at any time during cooking, but cilantro should be added to dishes at the very end, which helps preserve its flavor profile, and the nutrient content.

Hate the taste of cilantro?    You are not alone.    Scientists agree that there appears to be a genetic component to cilantro taste preference.    Those that enjoy the herb find it pungent and tangy, those that don’t like it often say it tastes soapy.    It’s your genes, and both experiences are equally valid.

Cilantro Uses

Cilantro has been used for millennia as a culinary and medicinal herb.  We will get to the culinary uses, but first here are some of the many uses that are not culinary.

Several centuries ago, fresh cilantro was pounded into a moist cake and used as a tonic to help rid the body of “evil humors.” As it turns out there is scientific evidence that it binds to heavy metals such as lead, cadmium, mercury, and arsenic, and then helps pull them out of the body.

Cilantro leaves were historically made into a tea to help reduce anxiety. A study in the Indian Journal of Pharmacology found that high levels of cilantro extract produced the same anti-anxiety effects as the popular prescription drug valium (diazepam). There appear to be none of the drug induced side effects like confusion or hallucinations. Other Southwestern herbal teas to forage and use.

The Journal of Food Sciences reports a study where the leaves and stems of cilantro help lower blood sugar levels in animals. All parts of the plant appear to support healthy liver function and balance blood sugar.

More Uses

Research published in the International Journal of Food Microbiology studied dill, coriander, and eucalyptus. They report that cilantro extract was particularly effective in fighting Listeria monocytogenes, a species of bacteria that causes listeriosis – in petri plates at least (in vitro = in glass).

A study published in Food and Chemical Toxicology found that the polyphenols and natural cardioprotective nutrients found in cilantro can help prevent oxidative damage that is specifically associated with heart damage.

For centuries (going back to ancient Greece if not before) an infusion of coriander seed or pounded cilantro leaves have been said to soothe upset stomach, aid digestion, and help as a carminative (against flatulence). It was also reputed to be an aphrodisiac, and perhaps this is because it helped reduce anxiety and clean the body of heavy metals.

More recently, coriander seed tea is being used by some to help prevent and reduce the symptoms of urinary tract infections.

Cilantro and Padre Kino

We know for sure that cilantro was prized in Father Kino’s time as an ingredient in herbal vinegar used to preserve meat.  An article about how easy it is to Make Herbal Vinegar will be up here in time for National Vinegar Day (November 1).  Meanwhile, you could start making some Apple Scrap Vinegar.

Culinary Cilantro

Start Clean

The most important step when working with cilantro is cleaning it. It grows best in sandy soils, and that soil should be washed off prior to use. The crinkled leaves do not make this easy. Often there is dirt and grime trapped among the leaves, so immersion works best.

I have some old time enamelware dish pans I fill with cool water. In summer my tap water runs around 86F, so I add ice cubes as needed to make the water cool. Yes, if I grow it, it is in winter this is not an issue – but store-bought – you bet I am going to wash it well.

Swish the leaves around until all of the silt is removed, then pat dry with a towel or use a salad spinner.

Side Note – I have tons of cotton kitchen towels and wash a load of just them every 10 days or so. Paper towels? Still working on the six pack I bought over a year ago. You decide which is more sustainable over time for your home.

Last step – pick through the bunch and remove any leaves that have yellowed or wilted.

 

Cut Right

This goes for all your herbs, not just cilantro.

Use a sharp knife. Dull knife edges cause bruising, which makes the leaves wilt faster. Wilted leaves will affect overall flavor – not to mention presentation.

Dry Leaves. Wet leaves will stick to the knife when they are cut, and increases bruising. Also, wet clingy leaves dulls your blade, leading to bruising, and makes the overall cutting process take much longer.

Use it All

We have already mentioned leaves and seeds, but the entire cilantro plant can be used in cooking. Which parts? Depend on what you are making.

Leaves are the most commonly used part, especially as a topping or in dishes that are prepared raw. That’s because the leaves lose most of their flavor when cooked with heat.

Stems have a similar flavor to the leaves, but it is much more potent. Plus they add a crunchy texture to a dish or when blending in sauces (like pesto or chimichurri). But also – the stems can withstand the heat of cooking.

Roots are tasty when cooked long and slow like in stocks and broths. While not common in most stores, try an Asian market.

Flowers?  Why yes, they are tasty too and look lovely in a green salad

Cilantro seeds are called coriander. It is ideal to save them off your plants or to buy them whole and grind only what you need for the dish you are cooking.

Store Cilantro

Cilantro doesn’t last very long once cut off the plant. It can wilt quickly if not stored correctly in the fridge.

Best is to treat a bunch of cilantro like a bouquet. Make a fresh cut on the base of the stems, and then put the bunch in a glass of water – just like a bouquet of flowers! But to help this herbal “bouquet” last longer in the dry Southwest or in a self defrosting refridgerator, cover the whole bouquet and glass loosely with a plastic bag. (Loosely!) This will keep the herbs fresh for a week or even two.

Cilantro leaves tastes great when fresh but lose much flavor when dried.

Freezing the leaves retains more flavor.    Chop into roughly quarter inch squares and freeze in a labeled plastic bag or other container.    Use directly from the freezer.    Best within a few months before “freezer-burn” occurs.

Here is my YouTube video about freezing herbs.  Yes it talks about epazote, but goes for cilantro as well.

We could go on for pages! Time to say this is Part I, and end for the day. Sign up for our newsletter to learn more.

Thanks for your visit today.

The Savorists

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Disclaimer

The authors of this website have researched the edibility of the materials we discuss, however, humans vary in their ability to tolerate different foods, drinks, and herbs. Individuals consuming flowers, plants, animals or derivatives mentioned in this blog do so entirely at their own risk. The authors on this site cannot be held responsible for any adverse reaction. In case of doubt please consult your medical practitioner.