Herb & Spice Companion

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HERB & SPICE COMPANION

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CILANTRO

Coriandrum sativum

Flavors: pungent and complex,

with spicy pepper, mint, and

lemon

You’d be hard-pressed to find an herb more widely used than cilantro. You’d also

be hard-pressed to find an herb that inspires as much controversy: Some people

aggressively hate the flavor, finding it

repulsive and claiming it tastes like soap.

But those who love cilantro really love

it, and they toss it freely into just about

anything.

Used in many salsas, chutneys, rel-

ishes, and spice pastes in cuisines around

the world, it’s an integral seasoning in

Mexican guacamole and the Yemeni

hot sauces zhug and hilbeh (see recipes

on page 251). Cilantro won’t withstand

much heat, so it’s usually added at the

very end of cooking or simply served

fresh. Its seed, coriander (see page 178),

is also a principal spice in Europe, west-

ern Asia, India, Central America, and the

United States.

In the Garden

Cilantro is the leafy foliage of the coriander plant, which is an annual that does best in

mild climates between 60° and 80°F. Coriander will grow healthily in containers, but

it’s fussy if uprooted, so choose a suitable, permanent container.

Size: Up to 2 feet tall

Container: 18 inches in diameter

HEALTH BENEFITS

Cilantro is a fantastic herb for your

health, as it’s packed with fiber, iron,

and magnesium as well as acids

that promote healthy cholesterol

while reducing bad cholesterol. It

offers antibacterial, antiseptic, and

antifungal benefits, too, and it helps

fight inflammation caused by skin

disorders like eczema. Cilantro also

supports healthy digestion and can

help prevent and relieve diarrhea,

nausea, and vomiting.

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