Tender Profile | Cilantro

Cilantro at Diggers’ Mirth Collective Farm by Jessica Sipe

Cilantro at Diggers’ Mirth Collective Farm by Jessica Sipe


Botanical name/plant family: Coriandrum stativum

Important practices (organic/grassfed/etc.): It is extremely important to buy organic and pesticide free cilantro! Because it is prized for its delicate and lacy leaves, which are often victim to hungry insects, conventional cilantro can have residues of over 68 different pesticides as found by the USDA.

Harvest season: Summer/Fall (in warmer areas)

Great source of*: Vitamin A, beta-Carotene, Riboflavin (B2), Vitamin B5, Vitamin B6, Folate (B9), Vitamin C, Vitamin E, Vitamin K (295% DV!!), Iron, Manganese, Potassium.

Storage methods: Place me stem-side down into a jar partially filled with water. Cover my leaves loosely with a plastic bag and keep me in the fridge where I will keep for at least 2 weeks, I love cool temperatures!

Cooking methods: I am often used as a garnish, though I am a vital ingredient in many curries, sauces, and stir frys!

World cuisines: Asian, Indian, North African, and Latin American

Pairings: I am wonderful with many meats, poultry, seafood, and tofu; as well as yogurt, tomatoes, corn, and chiles. Try adding me to a stir fry at the last minute, or crushing me up into a pesto!

Fun Fact:

  • Cilantro seeds (which we call Coriander) have been found in the tombs of Ancient Egyptians!

  • Around 20% of the population possess a gene which makes them more sensitive to the aldehydes which give cilantro it’s flavor, causing them to perceive it as “soapy” while others perceive it as tasting lemony and bright.

Tender Profile | Plums




Botanical name/plant family: Prunus


Important practices: If I’m from the U.S., you’re in the clear to buy conventional. But if I’m imported from Chile, buy organic if you can.


Harvest season: I’m in season during the summer and fall, from late May through October.


Great source of: I’m full of vitamin C and can help your body better absorb iron. My high fiber content helps regulate digestion and provides food for the probiotics in our guts!


Storage methods: If I’m ripe, store me in the fridge for up to 3 days. If I’m still firm and need to be ripened a bit, be sure to store me at room temperature in a paper bag for a couple days until my skin is soft.


Cooking methods: Raw, I make a delicious, portable snack. I’m also great sliced, pitted, and added on top of salads, pancakes, waffles, ice cream, or yogurt. You can make me into jam or pudding too, or bake me into pies or cobblers.


World cuisines: You can often find me in Chinese food, made into a sweet and savory sauce, or pickled and paired with rice in Japanese food. My dried version, prunes, are popular in the U.S. and England.


Pairings: As a raw snack, I pair nicely with cheddar or goat cheese! Orange, nutmeg, cinnamon, and cloves compliment me nicely in desserts and I’m great with pork in savory dishes.


Fun Fact:

  • I may have been one of the first fruits domesticated by humans!

  • There are over 140 different varieties of me available in the U.S. alone.

    Photo by 
    Joanna Kosinska on Unsplash