Cilantro, also known as coriander leaf, is a vibrant and versatile herb used in cuisines around the world. Its refreshing, citrusy flavour adds a unique dimension to a wide range of dishes. This comprehensive guide will explore everything from its fascinating history to practical tips for preparing, storing, and using cilantro in your cooking.
Cilantro: Your Guide to the Coriander Leaf
Cilantro, the leaves of the Coriandrum sativum plant, is a fragrant herb enjoyed globally. From the fresh, zesty flavours of Mexican salsas to the aromatic curries of Southeast Asia, cilantro adds a unique touch to many culinary creations. But there's more to this herb than just flavour. This guide will delve into all aspects of cilantro, from its history to its uses in your kitchen.
1. History of Cilantro:
Cilantro's story begins in the ancient world. Its origins are traced back to the Mediterranean and the Middle East. Evidence suggests that cilantro seeds were found in archaeological sites dating back thousands of years. The ancient Egyptians, Greeks, and Romans used cilantro for both medicinal and culinary purposes. The herb then spread through Asia, where it became a staple ingredient in many cuisines. Today, cilantro is a global ingredient, loved for its fresh, bright flavour. [Source: The Oxford Companion to Food by Alan Davidson, 2nd edition, 2014.]
2. Cooking Techniques:
Cilantro is typically used fresh, added at the end of cooking to preserve its flavour. However, it can also be incorporated into various dishes through different techniques:
- How to cook cilantro (general overview): Generally, cilantro is added at the end of the cooking process to maintain its flavour and vibrant colour. High heat can diminish its flavour.
- How to prepare cilantro for cooking: Wash the cilantro thoroughly and pat it dry. Remove any thick stems, as they can be tough. The leaves and tender stems are used in cooking.
- How to grill cilantro: Cilantro isn't typically grilled on its own. However, it can be added to marinades for grilling meat or vegetables. In this case, chop the cilantro finely and add it to the marinade. Grill the marinated items as usual.
- How to bake cilantro: Cilantro isn't directly baked. However, it can be added to baked dishes. Mix chopped cilantro into dips, sauces, or fillings for baked items like empanadas or quiches after baking.
- How to sauté cilantro: Sautéing is not the best way to cook cilantro, as high heat can damage its flavour. However, cilantro can be added towards the end of a sauté to infuse flavour.
3. Ingredient Preparation:
Proper preparation ensures the best flavour and texture:
- How to cut cilantro: Chop cilantro with a sharp knife. For a rough chop, gather the leaves into a loose bunch and slice across. For finer chop, use a rocking motion of the knife. Alternatively, use kitchen shears for quicker chopping.
- How to peel cilantro: Cilantro leaves do not need to be peeled.
- How to dice cilantro: Cilantro isn't typically diced. Chopping or mincing are the usual methods.
- How to mince cilantro: Mincing cilantro involves chopping it very finely. Gather the leaves into a compact bundle. Use a sharp knife and repeatedly chop the leaves, moving the knife through the bundle. Alternatively, use a mezzaluna or a food processor for mincing.
4. Storage:
Proper storage keeps cilantro fresh for longer:
- How to store cilantro (short-term): Trim the ends of the stems and place the cilantro in a glass or jar with water, like a bouquet of flowers. Cover the leaves loosely with a plastic bag and store in the refrigerator. Change the water every couple of days.
- How to store cilantro (long-term): Cilantro can be frozen. Chop the cilantro and place it in an airtight container or freezer bag. It will lose some of its texture but retain its flavour. Alternatively, make cilantro paste by blending cilantro with a little oil and freezing in ice cube trays. Dehydrating is also an option.
- How long does cilantro typically last under different storage conditions? When stored correctly, fresh cilantro can last for about a week in the refrigerator. Frozen cilantro can last for several months.
5. Substitutions:
If cilantro is unavailable or if you dislike its flavour, these substitutes can be used:
- Good substitutes for cilantro: Parsley (flat-leaf or Italian parsley) offers a similar fresh, green flavour but less citrusy. Chervil provides a slightly anise-like flavour that can be a good substitute. Coriander seeds (ground) can be used in some dishes, though they have a different flavour profile, or a blend of parsley and chives can also be considered.
6. Nutritional Information:
Cilantro provides several nutrients and health benefits:
- Cilantro nutrition facts (per 100g): Cilantro is low in calories and a good source of Vitamin K, Vitamin A, Vitamin C, and antioxidants. [Source: USDA FoodData Central]
- Key health benefits: Cilantro is believed to have anti-inflammatory and antioxidant properties. It may help with digestion and detoxifying the body. However, some people experience a genetic predisposition that makes cilantro taste soapy.
7. Pairing:
Cilantro pairs well with various flavours and ingredients:
- What flavors and ingredients go well with cilantro: Cilantro complements flavours like lime, chilli, garlic, onion, ginger, and tomatoes. It's a key ingredient in Mexican, Thai, Vietnamese, and Indian cuisines. Specific examples include salsas, guacamole, curries, spring rolls, and pho.
8. Cleaning and Washing:
Thorough cleaning is important:
- How to wash cilantro properly: Rinse the cilantro thoroughly under cold running water. Swish the leaves to remove any dirt or debris. Pat the cilantro dry with a clean towel or use a salad spinner.
9. Ripeness:
- How to tell if cilantro is ripe: Cilantro is generally harvested when the leaves are vibrant green and the stems are firm, with a fresh, clean aroma. Avoid cilantro with yellowing or wilting leaves.
- When is cilantro in season? Cilantro is typically available year-round, although peak season is during the warmer months. It can be grown in home gardens and is often available from local producers.
Facts You May Not Know
- Cilantro and coriander seeds come from the same plant.
- Some people have a genetic predisposition that causes cilantro to taste soapy.
- Cilantro is a good source of Vitamin K, which is important for blood clotting.
- Cilantro is used in many different cuisines across the world, including Mexican, Thai, and Vietnamese.
- Cilantro can be frozen to extend its shelf life.
FAQs
Cilantro refers to the leaves and stems of the plant, while coriander refers to the dried seeds.
Can you eat cilantro stems?Yes, the tender stems of cilantro are edible and can be used in cooking, along with the leaves.
How can I make cilantro last longer?Store cilantro stems in a jar of water, like fresh flowers, and cover the leaves loosely with a plastic bag, storing in the refrigerator and changing the water every couple of days.
Is cilantro good for you?Yes, cilantro is a good source of antioxidants and vitamins, including Vitamin K, and may have some health benefits, like improving digestion.
How do I get rid of the soapy taste of cilantro?Unfortunately, there's no way to get rid of the soapy taste if you have the genetic predisposition. Consider using a substitute, like parsley, or simply omitting the herb.