Image of Cilantro

Also called coriander, Chinese parsley and Mexican parsley, cilantro has a strong, sage-citrus flavor that many find irresistible. Use cilantro in Salsa & seafood; Mexican, Indian, Chinese & Thai dishes.

Scientific Binomial Name: #N/A

SELECTION INFORMATION
Usage

Salsa & seafood; Mexican, Indian, Chinese & Thai dishes.

Selection

In general, herbs should be fresh looking, crisp and brightly-colored.

Avoid

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.

Storage

Most herbs benefit from being stored with freshly cut stems in a glass of water - either in or out of the refrigerator.

Ripening

Herbs will not ripen further after harvest.

  • Nutritional Information
  • 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

    Calories :23Calories from Fat :
    Total Fat0.52
    Cholesterol0%
    Sodium 46%
    Total Carbohydrate3.67%
    Dietary Fiber2.8%
    Sugars 0.87%
    Protein 2.13%
    Vitamin A6748%
    Vitamin C27%
    Calcium 67 %
    Iron 1.77%

  • Tips & Trivia
  • 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

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