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Cilantro
å¥å: coriander leaves, chinese parsley, dhania
Bright, citrusy herb polarizing due to genetics - some taste soap. Essential to Mexican, Indian, Thai, and Middle Eastern cuisines.
ð
åç£å°
Mediterranean/Middle East
ðïž
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Stems in water in refrigerator, covered loosely
â±ïž
ä¿åæé
1-2 weeks
ð¡ ãã³ãïŒã³ã
- âUse stems as well as leaves - they have great flavor
- âAdd to dishes just before serving
- âBlend into green sauces and chutneys
ð¥ æ é€ãã€ã©ã€ã
äž»èŠæ é€çŽ
Vitamin AVitamin KVitamin C
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ð 代æ¿å
- Parsley + lemon zest
- Culantro
- Thai basil
ðœïž çžæ§ã®è¯ãé£æ
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