Cilandro

Cilantro (also known as Coriander in many parts of the world) is an annual herb in the family Apiaceae. It is native to regions spanning from Southern Europe and Northern Africa to Southwestern Asia. It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the center of the umbel longer (5–6 mm or 0.20–0.24 in) than those pointing toward it (only 1–3 mm or 0.039–0.118 in long).

Culinary Uses

Cilantro is commonly used in cuisines from around the world, including in Latin American, Asian, and Middle Eastern dishes. The leaves and stems are the parts most traditionally used in cooking, offering a fresh, citrusy flavor. The seeds, known as coriander, are also used as a spice, and have a different flavor profile than the leaves.

Health Benefits

Cilantro is known to have several health benefits. It is rich in vitamin C, vitamin K, and protein. It also contains small amounts of calcium, phosphorus, potassium, thiamin, niacin and carotene. Cilantro may also have antioxidant properties, and some studies suggest it may help lower cholesterol levels, reduce inflammation, and aid in digestion.

Cultivation

Cilantro prefers a well-drained, sandy soil and a location in full sun or light shade. It can be grown from seed, but for a continuous supply without any protection, it requires successional sowing as it is prone to bolting.

See Also

• List of culinary herbs and spices
• List of plants with edible leaves