Cilantro leaves deliver a punch of vibrancy, but don't forget about the stems. They offer just as much flavor as the foliage, plus an added bit of crunch when roughly chopped for salads and other summery delights. Pulverize them for use in salsa, juice, or hummus, or toss them in soup or enchiladas. However you decide to use them, consuming every bit of the plant gives you more bang for your food bucks. Just be sure to store stems upright in the refrigerator in a glass container with a little bit of water until you're ready for them.

Cooking Light
September 02, 2015