Cilantro is readily available in most grocery stores and can also be grown in your own home garden. It is a great herb that many chefs like to have on hand in their kitchens. It has a signature taste that wonderfully complements many different dishes. Keep reading to find out.
Cilantro is a type of annual herb that is part of the family Apiaceae. It is also called coriander, Chinese parsley, or dhania. Though the leaves and seeds are the most commonly used parts, the stems, along with the rest of the plant are edible.
To start off, wash off your cilantro and then pat it dry. Then, line it up and chop off the bigger, thicker part of the stems at the bottom, if desired.
Sometimes the bottoms of the stems can be too thick and woody for some people’s preferences.
Cilantro that is soft and discolored is no longer good. In addition, if it has an off-smell or taste, you will want to disregard it. If there is any mold or it feels slimy, throw it out right away as it is not safe to eat.