cilantro = coriander

many dates

Cilantro is the Spanish name for the leaves of the coriander plant which has been cultivated since antiquity. 

The leaves have a different taste from the seeds, with citrus overtones. The fresh leaves are used as an aromatic ingredient in many South Asian foods (such as chutneys and salads); in Chinese, Thai, and Burmese dishes; in Mexican cooking, particularly in salsa and guacamole and as a garnish; and in salads in Russia and other countries. In Portugal, chopped coriander is used in the bread soup A├žorda, and in India, chopped coriander is a garnish on Indian dishes such as dal.

As cooking reduces their flavor, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavor diminishes. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen or cooked.

Cilantro soup: very green, very strong


If you're not used to cilantro, this may give you an upset stomach. If your friends aren't, they might go stand upwind from you. Apparently a cilantro eater's breath is even worse than an onion eater's.

Don't panic. Most of this is spinach and celery. Cilantro has a very dominant flavor and just 1/2 cup of chopped cilantro is more than enough to drown all other flavors.

If you're really serious about this, add the cilantro at the very end, just before serving. Cilantro is one of those herbs that loses much of its potency when boiled. No more than 2-3 minutes on a low simmer, or you'll lose most of the smell and flavor both. . :-)  

If you're a really, really, really big fan, double the amount of cilantro at you and your family's peril.

Jicama provides a refreshing contrast with the sharp cilantro flavor.


Pic1: with rice noodles
Pic2: creamed



This is what you need for 2 servings:

  • 1/2 bunch cilantro
  • 1 cup celery, chopped fine
  • 1/2 lb. baby spinach
  • 1/4 head celery
  • 1 qt. water / stock, bouillon


  • fry-cut jicama
Pic3: creamed, with cream



Pic4: onions
Pic5: cilantro
Pic6: baby spinach


Pic7: celery
Pic8: simmer
Pic9: jicama