Cilantro
Cilantro is the leaves of the coriander plant, it has a pungent aroma and soft green leaves with all parts of cilantro are edible. And the fresh leaves and dried seeds are the most commonly used in Asian and Latin cuisines. Chinese use it in soups, stir-fries, and in other dishes as a garnish.
Other names:
Mexican parsley, Chinese parsley.
Season:
Fresh young cilantro is available in spring months.
Purchasing tips:
When choosing cilantro, select the fresh ones with a bright green color; avoid yellowed leaves, or ones with wilted, brown spots.
Storage:
Before you store them in plastic bags, wrap unwashed cilantro in paper towels, then refrigerate it in the vegetable crisper in which it will last for a couple of days. For longer time storage, please place the stems down in a cup of water, then cover it with a plastic bag and refrigerate, in that case they will last for about two weeks if you change the water daily.
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