Cilantro Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name:
Salsa & seafood; Mexican, Indian, Chinese & Thai dishes.
Also called coriander, Chinese parsley and Mexican parsley, cilantro has a strong, sage-citrus flavor that many find irresistible. In general, herbs should be fresh looking, crisp and brightly-colored.
Avoid greens like cilantro or parsley 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.
Cut the bottoms off of fresh cilantro and soak in warm water for 5 minutes before storing in the refrigerator.
You can also store cilantro out of the refrigerator if you keep the freshly cut stems soaking in water like you would a bouquet of flowers.
In general, vegetables will not ripen further after harvest.
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
Good-quality pumpkin squash will be firm and heavy for its size. The coloring will be orange, although white varieties are available.
Avoid product (...)
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Friday, October 11, 2013