Region of Origin
Commodity:
Cilantro
Description & Origin
Cilantro is a leafy herb in the same plant family as carrots, fennel, and dill. While it is sometimes called coriander, that name is most often used to refer to the dried seeds of the plant, which are used as a spice, rather than the leaves, which are used as an herb. The light green, lacey, delicate cilantro leaves have a refreshing, pleasantly grassy and fresh flavor with citrus undertones. Thei...
Other Names
Coriander, Chinese Parsley, Mexican Parsley, Dhaniya (Hindi), Rau Mùi (Vietnamese)
Health Benefits & Nutrition
Cilantro is a good source of vitamins A and C and potassium, and a minor source of a range of other vitamins and minerals. It is being studied for its potential anticonvulsant, anti-cancer, anti-inflammatory, anti-fungal, antibacterial, cardioprotective, gastric health, and analgesic effects.
Cilantro has been used medicinally across cultures for centuries. In traditional Ayurvedic Indian medicine it is used for digestion to purify the body. In Mexican culture, cilantro was brewed into a tea to help fight nausea and indigestion, while the leaves were thought to stimulate appetite and digestion.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Cilantro is primarily used raw as a garnish, but is also added into sauces, soups, and stews – both cooked and uncooked. Cilantro is edible all the way from the root to the seeds, including the tender stems. In the cooking of Western Asia and the Mediterranean, cilantro is commonly added to soups and stews at the beginning of the cooking process, as well as used raw as a garnish. In China, cilantro is made into salads and incorporated into stir-fries or soups. Indian cuisine uses cilantro in chutneys and salads, and as a refreshing garnish on many curries. Vietnamese pho uses cilantro as a garnish to add a citrusy bite to the broth. In Thai dishes, cilantro roots are a key ingredient in many curry pastes. In fact, experts in Thai cooking believe that Thai cooking would not be the same without the aromatic roots of cilantro. In Mexican and Latin American cooking, cilantro is used in salsas, moles, guacamole, beans, and more.
Flavor Pairings
Tomato, Onion, Chile Peppers, Bell Peppers, Eggplant, Potato, Parsley, Lemon, Lime, Culantro, Bean Sprout, Ginger, Rice, Tortilla, Tofu, Egg, Beef, Pork, Chicken, Tuna
How to Prepare
Cilantro is a particularly fragile herb. Gently wash and carefully dry cilantro before use. Remove any yellowed leaves or shriveled stems. Pick leaves for use whole. The leaves and stems can also be chopped or ground. If the roots are attached to the cilantro, they can be removed, slice, and pounded into pastes. The flavor of cilantro becomes very hard to discern if it is heated, so cilantro is most often added to dishes right before serving, unless it is intended to meld into the dish.
How to Store in the Kitchen
Cilantro should be kept in the refrigerator in a sealed bag or container wrapped in a damp paper towel. For the longest shelf life, trim the stems an inch and leave the bunch in a jar of water with a plastic bag over it, like a bouquet of flowers. Change the water periodically. This will keep the stems fresh for longer.
Cilantro can be prepared and frozen for quick use in soups or sauces. Chop cilantro finely, then mix with water or olive oil. Take the slaw and pour it into ice trays to then freeze.
Fight Food Waste Tips for root to stem cooking
All parts of cilantro are edible! Incorporate cilantro stems in dishes alongside the leaves and use cilantro root in curry bases.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
32-39°F
TEMP STORAGE ZONE:
32-39°F (Cold Storage)
RELATIVE HUMIDITY:
95%
PRODUCES ETHYLENE:
Yes-Low
SENSITIVE TO ETHYLENE:
Yes-Medium
ETHYLENE RECOMMENDATIONS:
Ensure cilantro is kept away from ethylene producing items.
Quality Assessment
Cilantro should appear fresh and vibrant in color. It should have a characteristic cilantro aroma. It should be free from decay or damage, wilted stems, or severely yellowed or blackened leaves.
Important Handling Notes
Avoid exposure of cilantro to temperatures over 40°F, which can cause lead yellowing and rapid decline in quality. Note that exposure to temperatures below freezing can lead to leaf blackening and decay.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, cilantro may last up to 3 weeks.
