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Also known as: fresh coriander, Chinese
parsley
Once considered exotic, cilantro has finally earned a permanent
position in the American produce aisle. Its bright, fresh
perfume is sometimes described as soapy-smelling. Cilantro
provides a lively foil to the spicy dishes of Latin American
and Asian cuisine, brightening dishes that might otherwise
seem overbearing.
Chopped cilantro can quickly perk up second-rate salsa. It's
refreshing tossed into salads or sprinkled atop Mexican or
Thai dishes as you would parsley. Try tossing chopped cilantro
with chopped onion, pineapple, and a tiny bit of minced serrano
pepper for a crisp, spicy-sweet alternative to traditional
pico de gallo.
Cilantro looks similar to Italian parsley, although it's
more tender and has a very distinctive aroma. Because it's
rather delicate, you should take care to pull out any brown
or yellowed leaves or stems, which encourage the bunch to
go south before its time. Cilantro will keep in the fridge
up to a week (if you're lucky). Store in a plastic bag, or
bouquet-style in a glass of water. Cover the leaves with a
plastic bag or plastic wrap to prevent wilting.
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