handful fresh cilantro leaves
Low in calories but rich in vitamin K, vitamin A, and antioxidants including quercetin and kaempferol. Contains small amounts of minerals such as potassium and manganese.
About
Cilantro (Coriandrum sativum) is a tender annual herb native to the Mediterranean and South Asia, widely cultivated throughout the world. The plant's fresh leaves, known as cilantro in the Americas and coriander leaves in other regions, are feathery and delicate with a distinctive bright green color. The flavor profile is polarizing: most palates detect citrus and floral notes with a refreshing brightness, though some individuals experience a genetic predisposition to perceive a soapy taste due to the presence of aldehydes. The leaves are most aromatic and tender when harvested from young, actively growing plants before the herb bolts to flower.
Culinary Uses
Fresh cilantro leaves are essential in Latin American, South Asian, Southeast Asian, and Middle Eastern cuisines. They are commonly used as a finishing garnish for curries, salsas, ceviche, pho, and rice dishes, adding brightness and aromatic complexity. The leaves are frequently incorporated into chutneys, marinades, and salad dressings, and serve as a key component of chimichurri and fresh herb salsas. Cilantro pairs particularly well with lime, garlic, chilies, and fish; it should be added near the end of cooking to preserve its volatile aromatic compounds and delicate texture.