Food A fresh bunch of cilantro

Published on May 14th, 2013 | by Liz Babiak

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5 uses for cilantro

Cilantro is tied with basil as my favourite herb. I love its bright green colour, freshness, and citrusy undertones — it’s a flavourful addition to many dishes. But I often find that a lot of my cilantro bunch will go to waste… I buy it specifically for one meal, then it slowly wilts into a sad and pathetic pile of missed opportunity.

Cilantro vs. Coriander

Even my local grocery stores mislabel the green bunches, selling it as “coriander” when in fact it should be called “cilantro”. I can see why it would be confusing — they stem from the same plant, after all… but cilantro refers to the leaves, while coriander refers to the plant’s seeds. The seeds are purchased dry (either ground or whole) and add an earthy, nutty, citrusy level of herb love. I often cook with ground coriander, but to be clear, I’m talking about its leafy state today.

So, what should you do with your bunch? Here are 5 uses for cilantro:

1. Go Mexican! Whip up some homemade Pico de Gallo or Guacamole.
2. Freshen up a stirfry or top a curry with chopped leaves.
3. Shake up some Citrus + Cilantro Salad Dressing.
4. Serve a side of Cilantro-Lime Rice.
5. Chop + freeze in ice cube containers for future use.

Remember: Cilantro is often grown in very sandy soil and is usually quite dirty and gritty — it needs a good wash before adding it to any recipe.

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About the Author

has four super-powers: cooking, creating, communicating, and obsessing. She's a traveller, storyteller, and wannabe gangsta who's almost always hungry.



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