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Also known as coriander, cilantro is a versatile herb that’s widely used in many parts of the world.
Store cilantro in the fridge for up to one week.
Cilantro makes us think of foods from Southeast Asia, Latin America, and the Middle East. The whole plant is edible. When fresh and tender, feel free to chop both stems and leaves, or pull leaves off stems and reserve stems for cooking extra flavorful beans or for smoothies. Always chop fresh herbs with a sharp, dry knife, or simply tear them by hand. For full flavor, add cilantro at the end of cooking or sprinkle generously over a dish at the table.
Zhoug (Addictive Middle Eastern Cilantro Sauce)
Alice Waters’ Green Rice Pilaf
Sweet Potato Quesadilla with Fried Egg & Cumin Oil
Vegan Thai Red Curry with Vegetables
Carrot Cabbage Slaw with Cilantro & Lime
Mexican Green Goddess Dressing
Herb Kuku (Persian Herb Frittata)
Indian Coconut Chicken Curry in a Hurry
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