The fragrant, pungent leaf of the coriander plant, cilantro is popular in Mexican, Thai and Vietnamese cooking. Cilantro is also sometimes called fresh coriander, Italian parsley (which has similar, flat leaves) or Chinese parsley.

Cilantro is harvested from the coriander plant. The plant is cultivated for either coriander or cilantro - but not both - because the leaves must be picked for cilantro before the plant matures to produce seeds. An herbaceous annual, cilantro is a member of the Umbelliferae family, long with parsley, dill and cumin. The botanical name Coriandrum sativum comes from the Greek koris, a reference to a type of bedbug that smells a bit like the foliage of the coriander plant. (This distinctive smell is a sign of good cilantro!) The green seed also gives off this odor, but develops a soft, spicy scent--like a combination of orange, anise and cumin--when thoroughly aged and dried. Indigenous to Asia Minor and the Mediterranean region, cilantro is easy to grow and is cultivated in many countries around the world, including the U.S. and Mexico. Cilantro (or the coriander plant) has been cultivated since ancient times. The book of Exodus tells how the Children of Israel were nourished on their way to the Promised Land by coriander seed. The Ebers Papyrus reports both culinary and medicinal uses for it as early as 1552 B.C. Ancient Greeks and Romans enjoyed coriander seeds in breads and used it to preserve meats, and the ancient Egyptians buried their dead with the seeds. In the days of the Han dynasty in China, it was believed that eating coriander during a spiritual trance would lead to immortality. And in the Middle Ages it was an ingredient in incense and love potions.

Historic mention is made of cilantro, specifically, too. It's thought to be one of the plants that grew in the hanging gardens of Babylon, and it's one of the bitter herbs eaten by Jews at Passover.

Suggested Uses:
Cilantro is a primary ingredient in curries, chutneys, sauces, dal (a thick Indian stew), salsas, stews, pestos, and guacamole. It's especially delicious with seafood and poultry. In addition to ethnic recipes that call for cilantro, you might try it in dips, sour cream (to serve with enchiladas or tacos, for example), stir fries, salads, and meat dishes. It partners well with chili peppers.