Cilantro
Cilantro is the leafy, citrusy herb of the coriander plant, a defining fresh garnish across Latin American, South Asian, and Southeast Asian cooking. This page covers buying, storing, and the mostly raw ways it's used.
How to buy
Look for vibrant green, crisp leaves with no yellowing or sliminess at the stem ends, and a bright, citrusy smell. Bunches sold with their roots still attached, common in Southeast Asian markets, tend to stay fresh longer.
How to store
Stand the stems in a jar of water like cut flowers, loosely cover with a plastic bag, and refrigerate -- changing the water every couple of days extends freshness to nearly two weeks. Washing and wrapping in a damp paper towel also works for shorter-term storage.
Culinary profile
- Flavor
- Bright, citrusy, and slightly peppery, with a distinct soapy note that some people perceive strongly due to a genetic sensitivity to certain aldehydes in the plant. Its flavor fades quickly with heat, so it's usually added raw or stirred in at the very end of cooking.
- Texture
- Delicate, feathery, tender leaves on thin stems that wilt almost instantly once heated.
- Aroma
- A fresh, citrusy, slightly grassy smell; the stems carry nearly as much flavor as the leaves and are often used in pastes and purees.
How to prepare
- Chopped raw garnish — Roughly chopped and scattered over finished dishes just before serving.
- Blended into sauces — Blended raw into salsas, chutneys, and dressings to keep its bright flavor intact.
- Stems used in pastes — Stems blended into curry or marinade bases, since they carry plenty of flavor and are often discarded otherwise.
- Whole leaves as salad greens — Used as a full leafy component rather than just a garnish, common in Southeast Asian salads.
Classic dishes
Mexican
- Pico de gallo — A fresh chopped salsa of tomato, onion, chile, and a generous amount of cilantro.
- Guacamole — Mashed avocado brightened with lime, onion, and chopped cilantro.
- Salsa verde — A tangy tomatillo salsa blended with cilantro, onion, and chile.
- Cilantro-lime rice — Steamed rice tossed with lime juice and chopped cilantro, a common taco shop side.
- Street tacos with cilantro-onion garnish — Grilled meat tacos finished simply with diced onion and chopped cilantro.
- Elote — Grilled corn on the cob coated in mayonnaise, cheese, chile, and often a scatter of cilantro.
Chinese
- Chinese cucumber and cilantro cold salad — A cold, lightly dressed salad where cilantro adds a bright, citrusy contrast to crisp cucumber.
Indian
- Cilantro-mint chutney — A blended chutney of cilantro, mint, and chile served alongside samosas and chaat.
- Raita with cilantro — A cooling yogurt side dish flecked with chopped cilantro and cumin.
- Chana masala — A spiced chickpea curry traditionally finished with a scatter of fresh cilantro.
Thai
- Som tam — A spicy green papaya salad finished with chopped cilantro among its fresh herbs.
- Thai green curry — A curry built on a cilantro-root-and-herb paste, often garnished with fresh cilantro leaves as well.
Vietnamese
- Pho garnish — A plate of fresh herbs including cilantro served alongside the noodle soup to add at the table.
- Bánh mì herb garnish — Fresh cilantro sprigs layered into the sandwich alongside pickled vegetables and chile.
Filipino
- Sinigang — A sour Filipino soup often finished with a garnish of fresh cilantro leaves.
Substitutions
- Parsley — Flat-leaf parsley lacks cilantro's citrusy punch and works best for people sensitive to cilantro's soapy taste; it won't bring the same brightness to Latin or Southeast Asian dishes.