Flavor description
Some call it cilantro; others call it coriander, or even Chinese parsley. (It is marketed as coriander when it's dried.) This native of southern Europe and the Middle East has a pungent flavor, with a faint undertone of anise. The leaves are often mistaken for flat-leaf parsley, so read the tag. One of the most versatile herbs, cilantro adds distinctive flavor to salsas, soups, stews, curries, salads, vegetables, fish, and chicken dishes.
How to use
To store, loosely wrap cilantro in a damp paper towel, then seal in a zip-top plastic bag filled with air. Refrigerate for up to five days.
How to find
Look in the produce section, near the parsley
Related Article
All About Herbs: How to use fresh herbs to create lively dishes.
See article.
Related Recipes
Cilantro Pesto Pizza Topped with Portobellos and Red Onion
Fajita Salad with Creamy Cilantro-Lime Sauce
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