This member of the carrot family is also referred to as Chinese Parsley and Coriander. It is actually the leaves (and stems) of the Coriander plant. Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The Cilantro leaves look a bit like flat Italian parsley and in fact are related.
Cilantro and coriander are fairly recent arrivals to the American kitchen and although cilantro and most often associated with the cuisines of Mexico and Asia, the herb originated in the southern reaches of the Mediterranean. Thanks to the Romans and their conquests, cilantro's use and legend spread to Europe and Asia, where it appeared in recipes for potions used as aphrodisiacs in China during the Han dynasty (207 BC-200 AD). The Romans themselves used coriander with cumin and vinegar as a preservative that they rubbed into meat.
Coriander has been found in Egyptian tombs dating back 3000 years. It is even mentioned in the Bible in Exodus 16:31, where manna is described as "small round and white like coriander seed." The ancient Hebrews originally used cilantro root as the bitter herb in the symbolic Passover meal. It is mentioned in Sanskrit text and the Bible Spanish conquistadors introduced it to Mexico and Peru where it now commonly paired with chilies in the local cuisine. An interesting note is that people of European descent frequently are reviled by the smell of cilantro. It has not gained in popularity in Europe as it has in many other parts of the world. Coriander is believed to be named after "koris", the Greek word for "bedbug" as it was said they both emitted a similar odor. The Chinese used the herb in love potions believing it provided immortality.
Nutritional/medicinal value: Coriander is considered an aid to the digestive system. It is an appetite stimulant and aids in the secretion of gastric juices. A poultice of Coriander seed can be applied externally to relieve painful joints and rheumatism. One source said the seeds can be mixed with violets for a remedy for a hangover.
Selection and Storage: Before you store cilantro it should be rinsed and left moist (not wet) and place in a plastic bag. The cilantro may be stored for up to 1 week.
Use: Cilantro can be used as a flavorful garnish to freshen up soups, salads or dips, in salads and is as excellent key ingredient to fresh salsa.
Botanical name: Coriandrum sativum
This member of the carrot family is also referred to as Chinese Parsley and Coriander. It is actually the leaves (and stems) of the Coriander plant. Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The Cilantro leaves look a bit like flat Italian parsley and in fact are related.
Cilantro and coriander are fairly recent arrivals to the American kitchen and although cilantro and most often associated with the cuisines of Mexico and Asia, the herb originated in the southern reaches of the Mediterranean. Thanks to the Romans and their conquests, cilantro's use and legend spread to Europe and Asia, where it appeared in recipes for potions used as aphrodisiacs in China during the Han dynasty (207 BC-200 AD). The Romans themselves used coriander with cumin and vinegar as a preservative which they rubbed into meat.
Coriander has been found in Egyptian tombs dating back 3000 years. It is even mentioned in the Bible in Exodus 16:31, where manna is described as "small round and white like coriander seed." The ancient Hebrews originally used cilantro root as the bitter herb in the symbolic Passover meal. It is mentioned in Sanskrit text and the Bible Spanish conquistadors introduced it to Mexico and Peru where it now commonly paired with chilies in the local cuisine. An interesting note is that people of European descent frequently are reviled by the smell of cilantro. It has not gained in popularity in Europe as it has in many other parts of the world. Coriander is believed to be named after "koris", the Greek word for "bedbug" as it was said they both emitted a similar odor. The Chinese used the herb in love potions believing it provided immortality.
Nutritional/medicinal value: Coriander is considered an aid to the digestive system. It is an appetite stimulant and aids in the secretion of gastric juices. A poultice of Coriander seed can be applied externally to relieve painful joints and rheumatism. One source said the seeds can be mixed with violets for a remedy for a hangover.
Selection and Storage: Before you store cilantro it should be rinsed and left moist (not wet) and place in a plastic bag. The cilantro may be stored for up to 1 week.
Use: Cilantro can be used as a flavorful garnish to freshen up soups, salads or dips, in salads and is as excellent key ingredient to fresh salsa.
Carrot Ginger Soup with Cilantro
Cilantro Corn Bread
Mango Cilantro Salsa
Southwestern Bean Salad with Cumin Vinniagrette
Fresh Tomato Salsa
Scallop Seviche
Shrimp Dip / Seviche
Apricot Cilantro Salad
Spicy Shrimp with Udon Noodles
Asparagus Guacamole
Mustard Greens with Braised Ginger & Cilantro
If you have a great recipe, please email us! |
