Cilantro resembles with parsley leaf, cilantro is known for his aroma and flavor. Cilantro has citrus flavor with bright, earthy and pungent, though its pungency is often contested to border on "soapiness". The plant produces white delicate flowers from the cilantro leaves.
Cilantro is available during summer and fall months in New England.
Cilantro is the leaves and stems of the coriander plant, also known as Chinese Parsley. It is a vital herb in the culinary outlook with no substitute that can simulate its flavor.
Cilantro is full of Vitamins A and K, dietary fiber, and manganese. The whole Cilantro plant – roots, stems, and leaves are all edible, boasting different beneficial nutrients. Essential oils that are extracted from the Cilantro plant is used as skin soothing.
Cilantro is mostly used in Latin American, Asian, North African and Indian cuisine. It is also used as a garnish, both the stems and leaves are often a main ingredient in regional dishes. Use cilantro with yogurt, cheese, tropical fruit, tomatoes, corn, potatoes, onions, chiles or in combination with fresh herbs. Serve it with meats, seafood, poultry, tofu and noodles. Cilantro is a delicate herb, and should be kept dry and refrigerated before use.
Cilantro is widely used throughout Asia, India, North Africa and in Latin America where it is a vital ingredient in fresh salsas and sauces.
Cilantro is found in North Africa, Asia and Southern Europe, regions where the plant's seeds, roots, stems and leaves are all used for culinary purposes still today.