Cilantro is an aromatic bunched green. It looks a lot like parsley, but the leaves are more tender and the aroma is all its own. As a heads up, cilantro is interesting because there's a genetic twist that makes it taste like soap for some folks (sorry!). So if someone in your house detests this herb, it's likely for a very real reason!

Cilantro is a key herb over a wide range of cuisines in both central America and Asia. Cilantro that is allowed to go to seed produces the herb called coriander (the seeds of cilantro are the coriander). In general, you can use cilantro and coriander interchangeably in recipes.

When it's in Season at Hartwood Farm:

We have cilantro from mid-Summer into the early fall.

Crop Category and What it Tastes Like:

Herb!

Cilantro has a unique earthy flavor that, to those with a certain gene, tastes just like soap! To the rest of us, it is fresh, citrusy, earthy, and slightly bitter. The leaves are tender and may taste even slightly spicy to some.

How to Handle and Store:

Store your cilantro loosely wrapped in a bag in the fridge. It does at times go bad quickly, so try to use within 3-4 days! The less moisture on the leaves, the longer it may last.

How to Prep for Use:

Cilantro requires minimal prep work, although many remove the stems before chopping up the leaves for use.

Ways to Cook and Eat:

Cilantro is generally added to dishes after cooking as a fresh herb. It can be incorporated into salad, used to marinate chicken and fish, and added to the top of tacos and stews. The options are endless.


Quick and Dirty Hangry Farmer Go-To Preparations:

We love tossing some cilantro over pretty much any dish, especially any curries, tacos, warm salads, and guacamole. It's one of my favorite herbs.

Typical time to:

  • Steam—Not recommended

  • Sauté—Not recommended

  • Bake—Not recommended

  • Boil—Not recommended

Our Favorite Recipes:

Cilantro Chutney (Bon Appetit)—for diehard cilantro lovers, this spicy chutney goes great on rice, veggies, eggs, or whatever else you can think of! For a milder chutney, use a milder pepper like a green bell, Anaheim green chile, or banana pepper