ORGANIC CILANTRO
An ancient and popular herb since Egyptian times, cilantro is in the carrot family. The leaves have an anise like taste (soapy when used in excess) and an earthy, fetid aroma. Because of this distinctive aroma, the Greeks named it koris, or bedbug. People either adore or are repulsed by cilantro; for the latter, even just a pinch of cilantro spoils a dish. If your first reaction was negative, I urge you to approach it again; odds are you'll become a convert. Cilantro is similar in appearance to parsley but lighter colored, with larger and less curled leaves. Once dried, cilantro loses its overpowering aroma. The seed, known as coriander, is tan and the size of a peppercorn. It is sweet and strongly aromatic, with a slight taste of orange peel.

Health Benefits: Pungent and sweet in flavor, astringent and cooling (leaves), and neutral (seeds), organic cilantro supports the spleen-pancreas, stomach, bladder, and lung meridians. Organic cilantro and coriander help regulate energy, are diuretic, and specifically treat urinary tract infections. Both leaves and seeds are diaphorec (support perspiration) and therefore treat a fever. They aid digestion, relieve intestinal gas, pain, and distention, and support peristalsis. They treat nausea, soothe inflammation, rheumatis pain, headaches, coughs, and mental stress, and they quench thirst.

Use: Cilantro is basic in cuisine the world over; some say it is the most used herb, especially in warm regions, such as Mexico, the Middle East, Africa, Southeast Asia, and India. The leaves should not be overcooked. Cilantro may be used like parsley, as a garnish and a flavoring herb. Use it sparingly with delicate ingredients, or its flavor overpowers. Or use it in large quantities in strongly flavored sauces and salsas. In Southeast Asian dishes, cilantro root is also used. The slightly sweet, almost caramel tasting seed acts as a catalyst to bring out the flavors of other ingredients, yet never masks or overpowers them. Coriander is an omnipresent ingredient in Indian curries and Ethiopian spice mixture. Ground coriander quickly loses is pleasantly sweet taste and smell. It is preferable to use whole seeds or grind them just prior to use. To heighten the flavor of coriander, first toast the whole or ground seeds. Fresh organic cilantro is generally available year-round.

Storing: Cilantro is highly perishable and stores best when attached to its roots. Place the roots in a container of water, cover the greens with plastic, and refrigerate for up to a week. If purchased without roots, cover cilantro with a damp cloth, refrigerate in a perforated plastic bag, and use within four or five days. Store whole coriander seeds and ground coriander in tightly closed containers in a dark, cool cupboard. The whole seeds keep a year or more. Once ground, coriander loses its savor less quickly than cardamom but faster than cinnamon. Discard mild, flat tasting ground coriander.

from Rebecca Wood's The New Whole Foods Encyclopedia

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