of fresh cilantro
Cilantro is low in calories but provides vitamin K, vitamin A, and vitamin C; it also contains trace minerals and antioxidants including quercetin and chlorogenic acid.
About
Cilantro (Coriandrum sativum) is the fresh leaf and stem of the coriander plant, a herbaceous annual native to the Mediterranean and South Asia. The plant produces delicate, feathery green foliage with a distinctive pungent aroma and complex flavor profile that is often described as simultaneously citrusy, floral, and slightly soapy—a sensory characteristic linked to the presence of aldehydes and influenced by individual genetic variation in taste perception. Cilantro is botanically distinct from coriander seeds, which come from the same plant but have an entirely different flavor profile (warm, sweet, citrusy without the soapiness). The herb thrives in cool-season growing conditions and bolts readily in heat.
Culinary Uses
Cilantro is a foundational herb in Latin American, South Asian, and Southeast Asian cuisines, where it is used fresh to add brightness and aromatic complexity to dishes. It is essential in salsas, guacamoles, curries, chutneys, and pho, and appears as a finishing garnish in tacos, ceviche, and countless other preparations. The herb pairs particularly well with lime juice, cumin, and chili peppers. Cilantro should be added toward the end of cooking or used raw to preserve its volatile aromatic compounds; heat diminishes its distinctive character. Both leaves and tender stems are edible and flavorful.