Cilantro | CUESA

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Also known as fresh coriander, cilantro is closely related to parsley. This fragrant, leafy green herb has been adding flavor and zest to food since 5000 B.C. and is a prominent ingredient in many Latin American and South East Asian cuisines. Commonly chopped fresh and added to salads, salsa, and guacamole, cilantro can also be used to make pesto, chutney, and various curries. The blossoms are also edible. For many, cilantro has a fresh, citrusy flavor that adds a bright note to spicier dishes. But for others, the herb tastes strongly of soap, a perception that researchers have recently linked to genetic variants.

High in vitamins A, C, and K and rich in antioxidants, cilantro is one of the few herbs recognized by the National Cancer Institute for its anti-cancer properties. In addition to its disease-fighting properties, the herb is also said to stabilize blood sugar levels and even help reduce cholesterol.

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Recipes with Cilantro

Mixiote de Carne: Beef Cooked in Leaves

Alma Rodriguez, Mixiote SF

Bhindi Nu Shaak (Spiced Home-style Okra)

Sana Javeri Kadri, Diaspora Co. 


Aash-e Doogh (Persian Yogurt Soup)

Hoss Zare, former owner and Executive Chef of Zaré at Fly Trap

Turkey Momos with Spicy Tomato Cilantro Sauce

Binita Pradhan, Bini’s Kitchen


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »