Cilantro

Also known as coriander, cilantro is a versatile herb used around the world. Great for garnishing tacos, curries, lentil salads, or making salsa verde, herby potatoes, in rice, sauces, etc.

Storage

You can increase the life of your cilantro by sticking the stems in a small cup of water! Otherwise use right away.

Our Recipes

Salsa Verde- We learned how to make salsa verde a couple of different ways from our friends in Mexico. Our favorite way involved: an onion cut into quarters, several tomatillos, several cloves of garlic, peppers to taste, lime juice and cilantro. Heat up a frying pan with no oil, or if you're feeling extra fancy fire up your grill, and place the onions, tomatillos peppers, and garlic on the hot pan until they char. When all of the ingredients are nicely blackened on the outsides, throw them all into a blender with salt, lime juice, olive oil and cilantro. Blend and continue salting and/or adding lime juice and/or vinegar to taste. You could also add avocado straight in the blender to thicken it or chop up pieces if you want chunks. If you have verdolaga (purslane) handy you could throw that on the frying pan with your other veggies and just blend it right in to add some viscosity and citrusy flavor. Use to make enchiladas, in burritos, with tortilla chips, etc!

Cilantro potatoes- When we have lots of cilantro that we need to use up, we like to slice potatoes in thin medallions, sautee in butter or oil until crispy with garlic, salt, and pepper, then top with heaps of finely chopped cilantro! So yummy with eggs for breakfast, or as a side dish for dinner!

Chimichurri - Always great to have this in your fridge because it can make anything from pasta to salad to empanadas to sandwiches to rice bowls taste awesome. There are many variations that you could look up on line but here is an easy way to do it: Finely dice whatever herbs you have lying around,.mince a substantial amount of garlic, and mix all of that in olive oil with a touch of citrus. Make sure that you are not adding too much oil so that it is more of a chunky sauce than a dressing. Salt to taste.

Other Recipes

Carrot Cabbage Slaw with cilantro lime dressing: https://www.thekitchn.com/recipe-tri-color-slaw-with-lime-dressing-168035

Persian herb and leek frittata- https://www.bonappetit.com/recipe/persian-herb-and-leek-frittata

Thai Red Curry: https://www.onceuponachef.com/recipes/thai-red-curry-chicken.html

Rice Pilaf with Cilantro and Onion- https://www.gourmettraveller.com.au/recipes/chefs-recipes/green-rice-pilaf-with-coriander-and-onions-8051