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!
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.