Cilantro

Cilantro, also known as coriander leaves, is the fresh herb from the annual plant Coriandrum sativum. In English, cilantro refers to the leaves and stems, while the seeds are called coriander. The plant belongs to the Apiaceae family and is native to regions of the Mediterranean, southern Europe, and western Asia, but it is now cultivated worldwide.

The herb has delicate, lacy leaves that are either flat and broad or finely divided, and a mild, citrusy aroma. The plant grows to about 20 to 60 cm tall and produces small white or pale pink flowers in umbels; the seeds later form as coriander.

Cilantro is a cool-season annual that prefers full sun and well-drained soil. It germinates quickly and tends to bolt (set seed) in hot weather, which can interrupt leaf production. Leaves are harvested as needed; seeds are collected when ripe and dried for coriander spice.

Fresh cilantro leaves and stems are used fresh in salsas, soups, curries, salads, and garnishes, often with lime or lemon. Seeds, coriander seeds, are used ground or whole as a spice in many cuisines. The flavor profile is bright, citrusy, and slightly peppery. Some dishes use cilantro sparingly to avoid overpowering other flavors.

Cilantro is low in calories and provides small amounts of vitamins A, C, and K, plus minerals such as potassium. A minority of people perceive cilantro leaves as soapy due to genetic variation affecting aldehyde perception.

Cilantro is grown commercially in India, Mexico, China, the United States, and many other regions, with home gardeners widely cultivating it.