Although slightly resembling flat leaf parsley in appearance, cilantro can be distinguished by its unmistakable aroma and flavor. Cilantro offers citrus overtones with a flavor that can be bright, earthy and pungent, though its pungency is often contested to border on "soapiness". If left to go to seed, the plant produces white delicate flowers from the cilantro leaves that have the exact essence of cilantro with a sweet floral finish.
Cilantro is available year-round.
Cilantro is the leaves and stems of the coriander plant, also known as Chinese Parsley. An annual herb and member of the Carrot family, cilantro is the most widely used, aromatic, leafy herb in the world. It is an indispensable herb in the culinary landscape with no substitute that can simulate its flavor.
Cilantro is a good source of Vitamins A and K, dietary fiber, and manganese. The entire Cilantro plant – roots, stems, and leaves are all edible, boasting different beneficial nutrients. Essential oils that are distilled from the Cilantro plant have been said to aid in digestion used to sooth irritated skin.