| Cilantro Native to the Mediterranean and the Orient, coriander is related to the parsley family. It's known for both its seeds (actually the dried, ripe fruit of the plant) and for its dark green, lacy leaves, commonly known as cilantro and Chinese parsley . Fresh cilantro leaves have an extremely pungent (some say fetid) odor and flavor that lends itself well to highly seasoned food. Though it's purported to be the world's most widely used herb, many Americans and Europeans find that fresh cilantro is definitely an acquired taste. Choose leaves with an even green color and no sign of wilting. Store a bunch of cilantro, stems down, in a glass of water with a plastic bag over the leaves. Refrigerate in this manner for up to a week, changing the water every 2 days. Cilantro leaves are used widely in the cuisines of India, Mexico, the Orient and the Caribbean. If you've got it, but don't know what to do with it, below are some traditional dishes that the herb complements nicely. |
| Salads | chicken; ham; mixed greens; pasta |
| Soups & Stews | |
| Fish & Poultry | |
| Meats | beef; lamb; pork; sausages |
| Vegetables | |
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Pasta; Grains; Dried Beans |
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| Cheese & Egg Dishes | cheese spreads; deviled eggs; egg salad; scrambles |
| Sauces | |
| Miscellaneous | chutneys; marinades |
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