bunch cilantro -- chopped
Cilantro is low in calories and a good source of vitamin K, vitamin A, and antioxidants. It also provides trace minerals including potassium and manganese.
About
Cilantro (Coriandrum sativum) is the leafy green herb of the coriander plant, native to the Mediterranean and South Asia. The plant produces feathery, delicate leaves with a distinctive, polarizing flavor—fresh and citrusy to most palates, though a significant genetic variation causes roughly 14% of the population to perceive a soapy taste due to aldehyde compounds. Cilantro is available year-round in most markets, with leaves ranging from tender and bright green when young to slightly more robust as the plant matures. The herb is closely related to coriander seeds, which come from the same plant but possess an entirely different flavor profile—warm, slightly sweet, and earthy rather than fresh and herbaceous.
Culinary Uses
Cilantro is a fundamental herb in Mexican, Indian, Southeast Asian, and Middle Eastern cuisines. It is used both as a fresh garnish and as an ingredient folded into dishes during cooking. Common applications include finishing curries, ceviche, salsas, guacamole, rice bowls, and soups. In many cuisines, the herb is treated as a vegetable rather than a mere garnish—whole branches are incorporated into chutneys, marinades, and paste-based sauces. The delicate leaves bruise easily and are best added at the end of cooking or raw to preserve their bright, volatile aromatics. Cilantro pairs well with lime, cumin, garlic, and chili peppers.