cilantro
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tbs chopped cilantro

Herbs & SpicesFresh cilantro is available year-round in most regions due to successive plantings and global supply chains, though it is most abundant and flavorful in spring and early summer. In hotter climates, cilantro bolts (flowers) quickly in summer heat, making fall and winter more reliable seasons for harvest.

Cilantro is low in calories and provides vitamins A, C, and K, along with small amounts of minerals including potassium and manganese. It contains compounds with potential antioxidant and antimicrobial properties, though nutritional contribution from small garnish amounts is modest.

About

Cilantro (Coriandrum sativum) is an herbaceous annual plant native to the eastern Mediterranean and southwestern Asia, now cultivated worldwide. The leaves are bright green, delicate, and feathery with a distinctive aroma that ranges from fresh and citrusy to soapy in perception due to genetic variations in taste receptors. The plant produces small white or pale pink flowers and later develops round, tan seeds (coriander). Fresh cilantro leaves are commonly harvested and used as a culinary herb, prized for their bright, herbaceous flavor that adds vitality to both hot and cold preparations.

Culinary Uses

Chopped cilantro is essential in many cuisines, particularly Mexican, Indian, Southeast Asian, and Middle Eastern cooking. It serves as a garnish and flavor component in salsas, curries, chutneys, pho, and lime-based dressings. The herb brightens dishes with its fresh, citrusy notes and is typically added near the end of cooking or as a raw finish to preserve its delicate flavor. It pairs particularly well with lime, garlic, cumin, and chili peppers, making it indispensable in guacamole, fresh herbs salads, and Vietnamese fresh spring rolls.

Forms & Preparations

  • Fresh chopped leaves — The most common culinary form, roughly or finely chopped depending on application and added at end of cooking or as garnish.
  • Whole leaves — Left intact for visual presentation and to allow diners to control flavor intensity; common in South Asian and Latin American dishes.
  • Dried cilantro — Dehydrated leaves with concentrated flavor; less aromatic than fresh, use sparingly (about one-third the amount of fresh).
  • Cilantro paste — Fresh leaves ground with water or oil into a paste, often combined with garlic, ginger, and chili for Indian chutneys and curry bases.
  • Cilantro seeds (coriander) — The dried round seeds from the mature plant, used whole or ground as a distinct spice with warm, citrusy-nutty flavor.