Cilantro is an old herb that appeared in various cultures and geographical places across the globe. It was once the foul scent of coriander which prompted its widespread use as a spice, since the ancients thought that anything with so strong and unpleasant scent must surely have strong medicinal and/ or preventative properties. This gave rise to the myth about the origin of the herb and, even today, Cilantro continues to be linked with foul odors, smells and tastes. The scientific community also believes that this scent was produced by sulfur compounds contained in the leaves. In fact, the smell of Cilantro has similar smells to garlic and onions, but its distinct and fresh smell comes from the coriander seeds and stalks that have strong medicinal value.
Today, the primary place where people find coriander is in Mexican cuisine. Cilantro has a tangy taste that is distinctive and spicy. However, it’s not only the taste that is attractive to cooks; Cilantro is also packed with nutrients and nutritional values that are beneficial to human health. It’s a known moderate source of antioxidants, vitamin A and vitamin C, as well as folic acid, calcium, magnesium, iron, phosphorus, potassium, riboflavin and thiamin. Aside from its nutritional value, Cilantro also has antimicrobial, preservative, and sedative properties, making it useful as a culinary herb or in herbal medicines.
Although the primary sources of Cilantro (Leaves and stems) can be grown in both indoor and outdoor conditions, the best way to get to the nutritional benefits of this flavorful herb is to grow it indoors. Cilantro tends to do best in rich soil with low fertility. Coriander seeds should be planted in well-drained, rich potting media. The ideal spot for planting coriander seeds is a sunny window box, but other areas such as in the corners of a porch, or in a container on the deck, balcony or patio can also work.
When purchasing Cilantro, be sure to ask if the seeds have been sun-wilted. Sun-wilted seeds will germinate quickly and have full mature medicinal properties; mature seeds take up to 6 weeks to germinate and release their medicinal properties. Most Cilantro varieties will come with a number of leaves and a single stem. Some varieties of coriander seeds do not have a stem and will instead need to be planted directly into the earth.
When cooking with Cilantro, remember that leaves have a milder flavor than the stem. Add them sparingly to salads, soups, sauces and other dishes with mild flavors and mild spiciness. To bring out the best flavor, try cooking with small amounts of fresh squeezed lemon juice or tarragon. You can use cilantro for cooking as well, though keep in mind it has a somewhat strong flavor. In addition to using it in your daily dishes, you can place fresh leaves in salads, add them to pastas or sauces, or sprinkle them on top of roasted chicken and vegetables for a unique flavor.
Although Cilantro can be used in a variety of recipes, it is most recommended to use it in salads. It is an excellent source of antioxidants, vitamin A and C, thymol and folate, as well as other minerals, vitamins and nutrients. As it is a natural preservative, Cilantro is an excellent source of probiotics. The herb is especially beneficial to lactose intolerant people, because it minimizes the amount of lactose that is digested by the body. Cilantro can be used as a spice in a variety of dishes, or eaten raw in its natural state.