Also known as Chinese parsley or Mexican parsley, cilantro is native to Eastern Mediterranean and Southern Europe. It has been cultivated for over 3000 years. The Spanish introduced cilantro to their colonies in the Americas where its use spread to Mexico and South America. The leaves are cilantro and the seeds are known as coriander.
For most people cilantro has a taste similar to parsley, but with a hint of citrus. Fresh leaves are used in Vietnamese foods, Mexican salsas and guacamole. Minced leaves are used as a garnish or spice. Cilantro combines nicely with beets, sausage, clams, oysters, onions, potatoes and pasta salads as well as many curries. Cooking destroys the delicate taste of the cilantro leaves, so use them freshly chopped. Cilantro roots are commonly used in the preparation of Thai cuisine.
Cilantro
Coriandrum sativum
