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.
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.
Crunchy yet tender and not at all stringy or woody, cilantro stems taste just like the leaves with a little extra zip.
With soft herbs, including parsley, cilantro, and chervil, the stems are tender and flavorful enough to eat. So instead of spending all that time picking leaves off, do this: Grab the bunch of herbs with both hands, placing one hand over the stems and the other at the leafy top of the bunch.
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.
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 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.
Cilantro stems are also just as beneficial for your health as cilantro leaves are. Like their leaves, cilantro stems contain antioxidants, can aid in leveling out blood pressure, and might even help lower inflammation (via Health).
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.
Both the stems and leaves of the plant can be used in either their raw or cooked form. However, cilantro is generally preferred raw given its delicate structure, and the fresh leaves are frequently used as a garnish.
Cut off the large woody stems, right after where the leaves start to grow, and discard. Chop cilantro. Cut the cilantro from one end of the bunch to other using a rocking motion with a knife. Stop when you reach desired consistency.
Julia Child hated cilantro
One of the most famous celebrity chefs had one of the most widespread food aversions: that's right, Julia Child couldn't abide cilantro.
Cilantro + Parsley
You could only buy parsley or only buy cilantro but the duo is a powerhouse. I could smother chimichurri or chermoula on roasted/grilled vegetables everyday and never get bored. These sauces are the perfect way to use up the herbs and have a great start to your next week of meals.
Cilantro is grown from a coriander seed. But the Aussies call the whole thing coriander.
Although coriander and cilantro come from the same plant -- Coriandrum sativum -- they actually have two totally different flavors. Coriander is great in recipes that use cilantro, but if you're looking for a replacement for the cilantro flavor, you're better off using parsley or basil.
Once washed and dried, place the whole cilantro in a mason jar filled with an inch or two of cold water (just like flowers). Then cover it loosely with a plastic bag and store in the fridge. This is best when you want to cut off the leaves as needed. The cilantro should last for up to 1 week.
This technique keeps your cilantro fresh for at least 2-3 weeks in the refrigerator. First, cut your cilantro stems down a little bit, about 2 inches from the base of the stems. Then fill a glass jar about 3/4 of the way up with water.
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.
Once chopped, you should use the cilantro within a couple days for best flavor. However, storing it with its stems in either method shared above can actually make the cilantro last for up to 2 weeks, especially if unwashed.