Cilantro Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: #N/A
Salsa & seafood; Mexican, Indian, Chinese & Thai dishes.
In general, herbs should be fresh looking, crisp and brightly-colored.
Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.
Most herbs benefit from being stored with freshly cut stems in a glass of water - either in or out of the refrigerator.
Herbs will not ripen further after harvest.
Cilantro is very low in Saturated Fat and Cholesterol. It's also a good source of Dietary Fiber, Niacin, Vitamin B6, Phosphorus, Zinc and Selenium, and a great source of Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Folate, Calcium, Iron, Magnesiu
Amount per serving
Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige
Braeburn Apples
Good-quality Braeburn apples will be firm with smooth, clean skin and have good color for the variety. Test the firmness of the apple by holding it (...)
Read More
Tip/Trivia of the Day Archive
View All
Locally Grown Is Complex
Friday, October 11, 2013