Cilantro offers citrus overtones with a flavor that can be bright, earthy and pungent, though its pungency is often contested to border on "soapiness". If left to go to seed, the plant produces white delicate flowers from the cilantro leaves that have the exact essence of cilantro with a sweet floral finish
Also known as Chinese Parsley or Coriander, and is virtually used in every cuisine around the world. The leaves of Cilantro have small serrated edges that extend off a single stem. Cilantro's flavor can be described as a combination of parsley and citrus-like notes.
This herb is most prolific in Latin American, Asian, North African and Indian cuisine. Though it may be used as a garnish, both the stems and leaves are often a main ingredient in regional dishes. Use cilantro with yogurt, cheese, tropical fruit, tomatoes, corn, potatoes, onions, chiles or in combination with fresh herbs. Pair with meats, seafood, poultry, tofu and noodles. Cilantro is a delicate herb, and should be kept dry and refrigerated until use.
This variety is a leafy herb with green leaves with the occasional chestnut-maroon colored streak about mid-leaf. The stems of Vietnamese coriander are slim, light green or red in color and they have a similar structure to cilantro. The flavor of this perennial herb is similar to cilantro with a spicy taste followed by a bit of a lemon zing. Vietnamese coriander is best when consumed young and fresh as older leaves can develop a tough texture and bitter flavor.
Vietnamese coriander is most often used fresh in salads or paired with duck, an often in dishes made with boiled duck eggs. Vietnamese coriander is widely used in the cuisines of Thailand, Vietnam, Laos and Cambodia, most often in fish dishes. The strong scent and flavor of the . Vietnamese coriander leaves are used whole in curries, soups and noodle dishes. It can be used as a substitute for mint or cilantro in a variety of recipes. For a variation on a Vietnamese dish, mix chopped Vietnamese coriander with shredded chicken and toss with lemon juice, salt and hot chili pepper paste. Store Vietnamese coriander in plastic in the refrigerator for up to a week.
ON THE BLOG...
Fresh figs and cilantro from the garden are a wonderful way to spice up your usual weekly dinner rotation and add some fun to a family favorite—quesadillas. Try this recipe and let us know what you think!