Keep a longer length of the more tender stems but know they have a stronger flavor than the leaves. If you are chopping into large pieces or using whole leaves, toss the stems. Fold the cilantro bunch in half the long way and use a rocking motion with the knife to chop horizontally as finely as needed.
Cilantro stems are tender, flavorful, and — most importantly — edible. Chop them up right along with the leaves to add to recipes or whip them, like in this one here. This green cilantro sauce is best when served up at cookouts, right along with whatever you're throwing on the flame.
While some chefs just use cilantro leaves as a decorative flourish on their meals, an added depth of texture can be achieved by incorporating the stems as well. All you need to do is chop up the stems to a small enough length so you can easily sprinkle them over whatever dish you've made.
Chopped cilantro is a breeze to stir into recipes. Start by cutting off the long stems—the thicker part of the plant that doesn't have any leaves attached to it—with your chef's knife. Chop the leaves from the top of the bunch to the bottom of the bunch, and then from side to side.
Some people possess a gene that makes them super-sensitive to the aldehyde component found in cilantro and other foods and products. One study noted a very specific genetic link near the olfactory center of DNA in about 10% of those with cilantro aversion.
Sure the leaves were tasty, but the great flavor found in the stems caught us all off guard. Sweet, fresh, and potent the flavor intensified as we traveled down the stem but never became bitter. The moral? If a recipe calls for cilantro and a crunchy texture isn't an issue, use the stems as well as the leaves.
Coriandrum sativum—better known as cilantro or coriander—is an entirely edible plant. The leaves and stems are used widely in Asian and South American cuisines.
After you buy fresh cilantro at the grocery store, it is essential to wash the cilantro before use to remove any dirt or grit from the leaves and stems of the plant.
Crunchy yet tender and not at all stringy or woody, cilantro stems taste just like the leaves with a little extra zip.
For salsas and curries, many find the cilantro stems add a pleasant amount of concentrated cilantro flavor. If your recipe doesn't specify on the inclusion of stems, use your best judgement. For instance, pico de gallo is usually made with cilantro leaves.
Cilantro is the name for the leaves and stems of the coriander plant. When the plant flowers and turns to seed, the seeds are called coriander. Cilantro is also the Spanish word for coriander. Here, learn ways to use the flavorful herb and spice from the entirely edible cilantro plant.
Raw cilantro leaves are the most powerful in aroma and are commonly added to salsas, chutneys, pestos, marinades, and dressings. You can even add them to your salads for an extra boost of flavor.
Cilantro is a tender herb that has gentle leaves. These are best to add either raw or near the end of the cooking process. This helps them maintain their flavor and texture.
Researchers have found that cilantro may provide health benefits in the form of reducing the risk of heart disease, diabetes, obesity, and seizure severity, as well as raising energy levels and healthy hair and skin.
After surveying nearly 30,000 people, the scientists singled it down to the OR6A2 gene. This gene “codes for the receptor that picks up the scent of aldehyde chemicals” — these chemicals are found in cilantro and soap, which is why many people anecdotally say cilantro tastes like soap.
They found that those people who said cilantro tastes like soap share a common smell-receptor gene cluster called OR6A2. This gene cluster picks up the scent of aldehyde chemicals. Natural aldehyde chemicals are found in cilantro leaves, and those chemicals are also used during soapmaking.
Cilantro brings a subtle pop of freshness to most all the dishes in which it makes an appearance and is such an essential element in so many dishes that a number of them would be rendered much less tasty without it.
What is this? Basil, parsley, and chervil need like similar growing conditions, making them a great choice for companion planting with cilantro. So if you're looking for a few good companion plants for cilantro, these herbs are a great place to start.
Do You Use Cilantro Stems in Guacamole? Cilantro stems are edible, and you can include the thin, tender stems close to the leaves in the guacamole.