Cilantro

About

is an annual herb in the family Apiaceae. It is also known as Chinese parsley, dhania, kothmir. All parts of the plant are edible, but the fresh leaves and the dried seeds (which are both an herb and a spice) are the parts most traditionally used in cooking.

Growing

Coriander is native to regions spanning from Southern Europe and Northern Africa to Southwestern Asia. It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. Coriander roots have a deeper, more intense flavor than the leaves, and are used in a variety of Asian cuisines, especially in Thai dishes such as soups or curry pastes.

Local

Common Recipes

• Coconut Chickpea Curry
• Mexican Quinoa

Varieties

There are different varieties but they're grown for bolt resistance, not different flavour profiles. Culantro, and Vietnamese Cilantro aren't actually varieties of Cilantro.

Nutritional Information

Based on a 100g portion ¹

References