Cilantro

Cilantro is one of those foods that people either love or hate. Interestingly, the regions of the world where it is most cherished are not where it originated.

Cilantro's genesis can be traced to the Mediterranean. The Romans spread it to Asia while the Spanish conquistadors introduced it to Mexico and Peru.

Subsequently, cilantro is a primary herb in Indian, Asian, and Latin American cuisines while Europeans and Americans have given it a lukewarm reception. Nevertheless it is touted as the world's most popular herb.

Cilantro's nomenclature is somewhat confusing. The entire plant and the seeds are properly named coriander, while the leaves alone are cilantro.

Colloquially, the entire plant and leaves are referred to as cilantro and only the seeds as coriander. Cilantro is also referred to as Chinese parsley.

Cilantro has been used for thousands of years. Coriander seeds have been found in ancient Egyptian tombs. The Chinese believed it to be an aphrodisiac and to produce immortality. Coriander, like many foods throughout the ages, has also been credited with a number of medicinal properties.

Cilantro is available year round. It is a delicate herb that fades quickly. Most supermarkets carry it but finding fresh, non-wilted specimens is the challenge. Choose bunches with bright green leaves and a fragrant aroma.

Store it in a plastic bag or place the roots in a container of water with the tops covered by plastic wrap or a bag. Either way, in a few days it will be a shadow of it's original self.

Coriander seeds and/or ground coriander can be found in the spice aisle of most supermarkets. As with all spices it is best to purchase the seeds whole and grind them yourself for the best flavor.

Cilantro stems are also edible and provide a bright crunchiness to your dish. Add cilantro leaves toward the end of cooking or just before serving. Its fragile flavor is easily dissipated by heat.

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