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Cilantro Leaves
Bright, citrusy, and slightly peppery, with a distinct green sharpness some people perceive as soapy.
Lens analyzedCilantro leaves are the tender, bright green top growth of the coriander plant, used raw as a finishing herb rather than cooked into a dish, since heat quickly dulls their aroma. A small handful can shift a dish from flat to sharply fresh in seconds.
Where it comes from
Coriander has grown across the Mediterranean and South Asia for a very long stretch of agricultural history, and its leaves became a defining garnish in Mexican, Southeast Asian, Indian, and Chinese cooking long before it crossed into wider North American use.
Buying it
Look for leaves that are uniformly green with no yellowing or slimy patches, and check that the stems still snap rather than bend limply.
Storing it
Trim the stems and stand the bunch in a small glass of water at room temperature, loosely tenting a bag over the leaves, and change the water every couple of days to keep it from wilting.
Keeps about 5 days in the fridge.
Recipes that use cilantro leaves
- Vietnamese Banh Mi Sandwich
- Vegan Spring Rolls
- Pico de Gallo
- Tom Kha Gai (Thai Coconut Chicken Soup)
- Cao Lầu (Hội An Noodle Bowl)
- Seco de Cordero (Peruvian Lamb and Cilantro Stew)
- Aguadito de Pollo (Peruvian Green Chicken Soup)
- Aguachile
- Guacamole
- Arroz con Pollo Peruano
- Vietnamese Fresh Spring Rolls
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