Cilantro

Cilantro or coriander is definitely the “love it or hate it” herb of the culinary world. While some people can’t get enough of it chopped up and heaped over curries and tacos, others cannot stand the soapy smell and taste of it. If you’re firmly in the “won’t eat that” camp, you’ll appreciate that the name “coriander” comes from the Greek word koris, or stink bug. This is supposedly because crushed or bruised cilantro leaves give off a similar smell to the stink bug. If you love the taste (stink bug or not!) you might want to start munching on the stems and roots too – research shows that they actually are the most flavorful part of the plant. And the whole thing is edible, so there’s nothing stopping you as long as you wash it properly. Plus of course, we use the seeds as a spice. Back to the herb part though. Cilantro is one of the world’s oldest herbs. It’s been used since ancient times and has been found in ancient Egyptian tombs. Plus, there are references to it in historical texts from ancient empires and even the Bible. So we can safely assume people have been eating cilantro for thousands of years. While it’s used in cuisines around the world to add flavor and freshness, it was also popular in ancient times because of its medicinal properties. Cilantro is high in antioxidants and may be beneficial in helping to lower blood sugar, promote digestive health, lower cholesterol, and fight infection.

Cilantro nutrition and vitamin info per 100g

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Cilantro substitutes

• Regular substitute
  • Dill
  • Tarragon
  • Parsley

Cilantro equivalents and varieties

• Growing coriander
• Baby coriander
• Coriander leaves

Cilantro cooking tips

• Samsung Food

  Don't wash cilantro until you are ready to use it or it will degrade quickly.

• Samsung Food

  Chop and refrigerate fresh cilantro if you use in your everyday cooking because it can last for weeks.

• Samsung Food

  When buying fresh cilantro make sure it is bright green and the stems should stand up when you hold the bunch in your hand.