I ♥ Cilantro

Some of my former fellow interns may think this is a post about Cilantro the restauarant, the site of our graduation day intern lunch, where the margaritas are strong, the plantain chips are endless…. And while I do love that place (Hornitos, please!), this is about cilantro the herb.

Cilantro is also known as Chinese Parsley or Coriander and is a member of the carrot family (vital information!). It is a staple of Mexican, Caribbean, and Asian cooking and has a distinctly pungent flavor and odor which if used incorrectly can overpower a dish. This is one of the reasons it is not found in European cooking despite its growth in the wild of southern Europe. The Chinese used to believe the herb brought immortality and it has been considered an aphrodisiac since the days of the Arabian nights.... Get in!

This herb is available year-round in the grocery store, so there is no real excuse for not adding it to meals in lieu of other salty or fat filled condiments. It is great in all tomato based recipes and gives bold tastes to stir fries and salads. It is said to have medicinal use as an appetite stimulant that curbs cholesterol, and has antibacterial qualities when used externally.

Cilantro can be easily grown in a pot…in say, even a small Manhattan kitchen. It grows quickly and can be used in everyday cooking to keep the plant fresh of bolting (early seeding through flowering). Basically, if the flavor agrees with you, it is great. If it doesn't...don't eat what I cook. ;)

~beth with her girls, Megan F. and Jatonamous at the NYP August 2007 Intern Graduation Lunch