One of the oldest – and most popular! – herbs in the world.

Cilantro is one of the world’s oldest herbs.  It dates back some 5000 years BC and is actually one of the “bitter herbs” of the traditional Jewish Passover feast.  The entire plant can be used; the seeds are dried and used as a spice known as coriander, the fresh stems and leaves are used in salads, curries, and soups, and in Southeast Asian cooking the roots are incorporated into wet spice pastes.  It is so versatile in so many cuisines that it is known, in addition to its Spanish “Cilantro” as coriander, Chinese parsley, and Mexican parsley.


Cilantro does not store well, so should be used within 1-2 days or so of purchase and refrigerated in an airtight container until needed.  When purchasing, look for bunches with bright green, unblemished leaves; avoid overly limp bunches or leaves with yellowing or sliminess.