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lightly packed cilantro

Herbs & SpicesCilantro is available year-round in most markets, though it is most abundant and affordable during late spring through fall. In warm climates, it is often limited in summer as the plant bolts quickly in heat.

Cilantro is low in calories and rich in vitamins A, K, and C, along with antioxidants and minerals such as potassium and manganese. It is valued in traditional medicine for its potential digestive and anti-inflammatory properties.

About

Cilantro (Coriandrum sativum) is the fresh leafy herb derived from the coriander plant, native to the Mediterranean and South Asia. The bright green, feathery leaves grow on slender stems and possess a distinctive, polarizing flavor—described variously as fresh and citrusy or, to some palates, soapy due to the presence of aldehydes in its volatile oils. Cilantro is distinct from coriander seeds, which come from the same plant but have a warm, slightly sweet flavor profile. Fresh cilantro leaves are typically tender and delicate, wilting quickly when exposed to heat or extended storage.

Culinary Uses

Cilantro is a foundational herb in Mexican, Indian, Southeast Asian, and Middle Eastern cuisines. It is commonly used as a garnish for salsas, curries, tacos, and soups, either raw or added at the end of cooking to preserve its fresh flavor. In Indian cuisine, cilantro appears in chutneys and as a finishing herb for dal and curry dishes. Southeast Asian preparations use it extensively in Vietnamese pho, Thai curries, and Laotian salads. The herb pairs well with lime, cumin, chiles, and other aromatics, and is best added toward the end of cooking or used fresh to maintain its bright character.

Forms & Preparations

Fresh leaves — Whole, tender leaflets used raw or added late in cooking to preserve vibrant flavor and texture.
Chopped — Finely or coarsely minced, used as a garnish, in salsas, chutneys, and marinades.
Stems included — Lower tender stems may be chopped and used along with leaves, particularly in purees or pastes like cilantro chutney.
Dried — Cilantro loses much of its characteristic flavor when dried; rarely used except in spice blends or where fresh is unavailable.
Cilantro water/juice — Fresh cilantro blended with water or liquid, strained, and used as a finishing essence in modern cuisine.
Cilantro paste — Fresh leaves ground with water, lime, or oil to create a concentrated base for marinades, dressings, and chutneys.