Cilantro or Coriander
Coriandrum sativum
Similar veggies:
Quilquina
A quick introduction
Cilantro is often confused with parsley. The easiest way to distinguish the two is through smell and taste. Cilantro quickly bolts when confronted with hot temperatures and long daylight so we cannot grow it year-round.
Storage
In a closed container in the fridge.
SeAson
spring and fall
Suggestions for preparation
Cilantro has a bold, distinct flavour that can add a touch of freshness to different dishes (although to 25% of people, it just tastes like soap). It's very popular both in Latin-American and Asian cuisine. Cilantro works well as a final garnish on top of dishes such as tacos, curries, soups, meats and salads. Blitz it with other soft herbs, nuts and oil to create a simple dressing for roasted vegetables. Sometimes we make bunches of cilantro with the roots attached as they are one of the ingredients for many Thai curry pastes.
Recipes
Goan fish curry
Charred beetroots with lime salsa
Vegetable tajine with cilantro (feel free to use different vegetables depending on the season: turnips, swedes, celery, cardoon, carrots, cabbage & potato are some of our favourites).
Our own recipe for green curry