flat leaf coriander
Rich in vitamin K, vitamin A, and antioxidants; provides small amounts of dietary fiber and minerals including manganese and potassium. Low in calories and contains volatile oils with potential anti-inflammatory properties.
About
Flat leaf coriander, commonly known as cilantro or Chinese parsley (Coriandrum sativum), is the leafy green herb derived from the coriander plant, native to the eastern Mediterranean and South Asia. The plant produces soft, delicate leaves with a distinctive serrated or lobed appearance, markedly different from the feathery foliage of curly parsley. The leaves are bright green, tender, and highly aromatic, offering a fresh, citrusy flavor with subtle warm spice notes that some palates perceive as soapy due to genetic variations in taste receptor sensitivity. The herb is characterized by its rapid growth, preference for cool weather, and tendency to bolt (flower) quickly in hot conditions, at which point the leaves become less palatable and the plant transitions toward seed production.
Culinary Uses
Flat leaf coriander is an essential finishing herb and primary ingredient across Latin American, Asian, and Middle Eastern cuisines. It is commonly used fresh as a garnish, in salsas, chutneys, curries, pho, and cilantro-lime dressings, where its bright acidity cuts through rich and spiced dishes. In Mexican cuisine, it appears in guacamole, ceviche, and fresh salsas; in Southeast Asian cooking, it's foundational to Thai curries and Vietnamese broths; in Indian cuisine, it's used in chutneys and as a garnish for dal and rice dishes. The herb is best added at the end of cooking to preserve its delicate flavor and aroma, though it can tolerate brief heating in soups and stews.