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Pub date
2009-07-23
Cilantro
Read:
Cilantro:
Cilantro is the leaves of the coriander plant, it has soft green leaves and a pungent aroma, all parts of cilantro are edible, and the fresh leaves and dried seeds are the most commonly used in Asian and Latin cuisines. The Chinese use it in stir-fries, soups, and in other dishes as a garnish.
Cilantro
Other names:
Chinese parsley, Coriander leaves, Mexican parsley.
Substitute:
Parsley.
Season:
You can find fresh young cilantro in spring months.
Purchasing tips:
When choosing cilantro, select the fresh ones that have a bright green in color, avoid yellowed leaves, or ones with brown, wilted spots.
Storage:
Wrap unwashed cilantro in paper towels before you store them in plastic bags, then refrigerate in the vegetable cripser, where it will last a couple of days. For a longer time lasting, please place the stems down in a cup of water, then cover with a plastic bag and refrigerate, they will last for about two weeks if you change the water daily.
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