Cilantro, also known as coriander in some parts of the world, is a widely used herb in cuisines across the globe. Its bright green leaves and distinctive aroma make it a popular addition to dishes ranging from Mexican salsas to Southeast Asian stir-fries. But when it comes to using cilantro, a common question arises: What part of cilantro do you actually eat? The answer, surprisingly, is multifaceted.
The Leafy Greens: Cilantro’s Most Popular Offering
The most commonly consumed part of the cilantro plant is undoubtedly its leaves. These vibrant green leaves are responsible for the herb’s signature fresh and citrusy flavor. They are incredibly versatile and can be used in a myriad of ways.
Using Cilantro Leaves in Culinary Delights
Cilantro leaves are often added fresh to dishes as a garnish or as a key ingredient. They are particularly popular in Mexican, Indian, and Southeast Asian cuisines. Consider adding them to:
- Salsas and guacamole for a burst of freshness.
- Tacos and burritos as a flavorful topping.
- Soups and stews for an herbaceous aroma.
- Salads to add a unique flavor profile.
- Stir-fries for an authentic Asian touch.
The leaves are best added towards the end of cooking, as heat can diminish their delicate flavor. Some people enjoy the leaves chopped finely and mixed into dips, while others prefer to use them whole as a garnish.
Storing Cilantro Leaves to Preserve Freshness
Proper storage is crucial to maintaining the quality of cilantro leaves. Here’s how to keep your cilantro fresh for longer:
- Trim the stems: Cut off the bottom inch of the stems.
- Place in water: Stand the cilantro bunch in a glass or jar with about an inch of water, like you would with flowers.
- Cover loosely: Cover the leaves loosely with a plastic bag.
- Refrigerate: Store in the refrigerator. Change the water every couple of days.
By following these steps, you can extend the shelf life of your cilantro leaves and enjoy their vibrant flavor for up to a week.
The Stems: Often Overlooked, But Packed with Flavor
While the leaves get most of the attention, the stems of cilantro are also edible and offer a more intense cilantro flavor than the leaves themselves. Many cooks discard the stems, but they are a valuable part of the plant that shouldn’t be overlooked.
Incorporating Cilantro Stems into Your Cooking
Cilantro stems are particularly well-suited for dishes where a stronger cilantro flavor is desired. They can be used in a variety of ways:
- In soups and stocks: Add cilantro stems to soups and stocks for a deeper, more complex flavor. They will infuse the liquid with their herbaceous essence.
- In stir-fries: Chop the stems finely and add them to stir-fries along with the other vegetables. They will release their flavor as they cook.
- In marinades: Blend cilantro stems into marinades for meats and vegetables. The stems will help to tenderize the food and impart a delicious cilantro flavor.
- In pesto and sauces: Use cilantro stems in pesto or sauces for an extra boost of flavor.
- As a base for chutneys: cilantro stems provide a base for creating flavorful and aromatic chutneys.
The stems are tougher than the leaves, so it’s best to chop them finely or use them in dishes where they will have time to soften and release their flavor.
Preparing Cilantro Stems for Cooking
Before using cilantro stems, it’s important to wash them thoroughly to remove any dirt or debris. Then, simply chop them finely or use them whole, depending on the recipe. The thicker, lower parts of the stems may be a bit tough, so you can remove these before using the rest.
The Roots: An Aromatic Secret Weapon
In some cuisines, particularly Southeast Asian cuisine, the roots of the cilantro plant are also used. The roots have an even more concentrated cilantro flavor than the leaves and stems, and they add a unique depth of flavor to dishes.
Utilizing Cilantro Roots in Southeast Asian Dishes
Cilantro roots are a staple ingredient in many Thai and Vietnamese dishes. They are often used in:
- Curry pastes: Cilantro roots are a key ingredient in many Thai curry pastes, adding a distinctive flavor and aroma.
- Soups and broths: They are used to flavor soups and broths, adding a depth of flavor that is hard to replicate.
- Marinades: Blended into marinades for meats and vegetables, cilantro roots impart a strong cilantro flavor and help to tenderize the food.
- Stir-fries: Finely chopped cilantro roots add a pungent flavor to stir-fries.
Finding cilantro roots can be challenging, as they are not always readily available in grocery stores. You may need to visit an Asian market to find them.
Preparing Cilantro Roots for Culinary Use
Cilantro roots require thorough cleaning before use, as they are often covered in soil. Scrub them well under running water to remove any dirt or debris. Then, chop them finely or pound them into a paste, depending on the recipe.
The Seeds: Coriander Spice
While the fresh plant is referred to as cilantro, the seeds of the same plant are known as coriander. These seeds are a widely used spice with a warm, citrusy flavor that is quite different from the fresh cilantro leaves.
Using Coriander Seeds in Cooking
Coriander seeds can be used whole or ground. They are a common ingredient in:
- Indian curries and spice blends: Coriander is a staple spice in Indian cuisine, used in curries, masalas, and other spice blends.
- Pickling spices: Coriander seeds are often used in pickling spices to add a warm, aromatic flavor.
- Dry rubs for meats: Ground coriander is a great addition to dry rubs for meats, adding a subtle citrusy flavor.
- Baked goods: Coriander can be used to flavor baked goods, such as breads and cakes.
Roasting Coriander Seeds for Enhanced Flavor
Roasting coriander seeds before grinding them can enhance their flavor, bringing out their warm, citrusy notes. To roast coriander seeds, simply heat them in a dry skillet over medium heat for a few minutes, until they become fragrant.
Cilantro Controversies: The Taste Perception Debate
A significant portion of the population experiences cilantro differently than others. For some, cilantro tastes fresh and citrusy, while for others, it has a soapy or even unpleasant flavor. This difference in perception is believed to be due to genetics.
The Role of Genetics in Cilantro Taste Perception
Studies have shown that a gene called OR6A2, which codes for an olfactory receptor that detects aldehydes, plays a role in how people perceive the taste of cilantro. Aldehydes are found in cilantro, and people with certain variations of the OR6A2 gene are more likely to perceive cilantro as tasting soapy.
Coping with the Cilantro Aversion
If you are one of the people who finds cilantro to taste soapy, don’t despair. There are plenty of other herbs that you can use in its place. Parsley, for example, is a good substitute for cilantro in many dishes. You can also try using a smaller amount of cilantro, as some people find that they can tolerate it in small doses.
From Garden to Table: Growing Your Own Cilantro
Growing your own cilantro is a rewarding experience that allows you to have fresh herbs on hand whenever you need them. Cilantro is relatively easy to grow, but it does have some specific requirements.
Tips for Growing Cilantro Successfully
- Choose the right location: Cilantro prefers full sun but will tolerate partial shade, especially in hot climates.
- Plant in well-drained soil: Cilantro needs well-drained soil to thrive.
- Water regularly: Keep the soil consistently moist, but not waterlogged.
- Succession planting: Plant cilantro every few weeks to ensure a continuous supply.
- Harvest frequently: Harvest cilantro leaves regularly to encourage growth.
Preventing Cilantro from Bolting
One of the challenges of growing cilantro is that it tends to bolt, or go to seed, quickly, especially in hot weather. When cilantro bolts, the leaves become bitter. To prevent bolting:
- Plant cilantro in a shady location.
- Water regularly.
- Harvest frequently.
- Choose bolt-resistant varieties.
Beyond the Kitchen: Cilantro’s Other Uses
While cilantro is primarily known for its culinary uses, it also has other applications, including medicinal and cosmetic uses.
Cilantro’s Potential Health Benefits
Cilantro has been used in traditional medicine for centuries. Some of its purported health benefits include:
- Detoxification: Cilantro is believed to help remove heavy metals from the body.
- Anti-inflammatory properties: Cilantro contains compounds that have anti-inflammatory effects.
- Antioxidant properties: Cilantro is rich in antioxidants, which can help protect the body against damage from free radicals.
These claims are based on traditional use and preliminary research, and more studies are needed to confirm these benefits.
Cilantro in Cosmetics
Cilantro is sometimes used in cosmetics, particularly in products designed to soothe and refresh the skin. Its anti-inflammatory and antioxidant properties may help to reduce redness and inflammation.
In conclusion, when answering the question, “What part of cilantro do you eat?” the answer is that you can eat pretty much all of it! From the flavorful leaves to the pungent stems and roots, and even the coriander seeds, this versatile herb offers a range of flavors and culinary possibilities. Whether you are a cilantro lover or one of those who finds it soapy, understanding the different parts of the plant and how to use them can help you to appreciate this popular herb in all its glory. Embrace the entire plant to elevate your culinary creations and explore the many dimensions of cilantro’s flavor profile.
Can you eat the entire cilantro plant?
Yes, virtually the entire cilantro plant is edible. This includes the leaves, stems, roots, flowers, and even the seeds (which are known as coriander when dried). Each part offers a slightly different flavor profile and texture, allowing for versatile use in cooking. While the leaves are the most commonly consumed part, exploring other parts can add depth and complexity to your dishes.
The flavor intensity varies throughout the plant. The leaves have a bright, citrusy flavor that many enjoy, though some experience a soapy taste. The stems possess a more robust, slightly peppery flavor, while the roots offer an even more intense earthy and herbaceous taste. The flowers and seeds, used as coriander, provide a warm, spicy, and citrusy flavor, very different from the leaves. Therefore, understanding these variations is key to incorporating each part successfully into your culinary creations.
Are cilantro stems edible and how should I use them?
Absolutely, cilantro stems are edible and often contain a more intense cilantro flavor than the leaves. Many cooks discard them, which is a missed opportunity. The stems are packed with flavor and can be a valuable addition to many dishes. However, due to their slightly tougher texture, they benefit from being finely chopped or processed.
Consider using cilantro stems in applications where they can be broken down or their texture is less noticeable. They work wonderfully in soups, stews, stir-fries, and pestos. Finely chopping them and adding them to salsas or guacamole provides an extra burst of flavor. They can also be blended into sauces or marinades for a more potent cilantro taste. Remember to adjust the quantity you use, as their stronger flavor may require a lighter hand.
What do cilantro roots taste like and how are they best used?
Cilantro roots possess a concentrated, earthy, and pungent cilantro flavor, far more intense than the leaves or stems. They are a staple ingredient in some Southeast Asian cuisines, particularly Thai cooking, where they contribute a unique depth and complexity to dishes. Often overlooked in Western cooking, cilantro roots offer a fantastic way to elevate the flavor profile of your meals.
Before using cilantro roots, thoroughly wash them to remove any dirt or grit. Their strong flavor is best suited for dishes where the cilantro taste is meant to be prominent. They are commonly used in curry pastes, soups, and stews. Grinding or pounding the roots with other aromatics like garlic and ginger releases their full potential. They can also be finely chopped and used as a flavor base for marinades and stir-fries.
Why do some people think cilantro tastes like soap?
The perception of cilantro tasting like soap is primarily attributed to genetics. A specific gene, OR6A2, is believed to be responsible for detecting aldehyde chemicals, which are also found in soap. Individuals with this gene variant are more likely to perceive these aldehydes in cilantro, leading to the soapy taste sensation.
While genetics play a significant role, environmental and cultural factors may also contribute to this perception. Repeated exposure to cilantro may desensitize some individuals over time, reducing the intensity of the soapy flavor. Furthermore, cultural preferences and culinary traditions can influence how individuals perceive and appreciate cilantro, even if they initially detect a soapy note. Therefore, whether cilantro tastes delicious or soapy is often a complex interplay of genes, environment, and personal experience.
Can you eat cilantro flowers and what do they taste like?
Yes, cilantro flowers are edible and offer a slightly milder cilantro flavor compared to the leaves. They have a delicate, slightly sweet, and herbaceous taste that is less pronounced than the characteristic citrusy bite of the leaves. The flowers also have a slightly different texture, being more delicate and airy.
Cilantro flowers make a beautiful and flavorful garnish for salads, soups, and other dishes. Their delicate nature and mild flavor make them a versatile addition without overpowering the dish. They can also be used in floral arrangements for an added touch of edible beauty. When harvesting the flowers, handle them gently to avoid bruising and preserve their delicate petals.
Is there any nutritional benefit to eating cilantro besides the taste?
Yes, cilantro offers several nutritional benefits beyond its distinct flavor. It is a good source of vitamins A, C, and K, as well as minerals like potassium, calcium, and manganese. Vitamin A is important for vision and immune function, vitamin C is an antioxidant that supports the immune system, and vitamin K plays a crucial role in blood clotting and bone health.
Cilantro also contains antioxidants that help protect the body against damage from free radicals. Some studies suggest that cilantro may have anti-inflammatory and antimicrobial properties. While cilantro is typically consumed in relatively small quantities, incorporating it into your diet can contribute to overall health and well-being. Therefore, it’s not just a flavorful addition, but a nutritious one too.
How do I store cilantro to keep it fresh for longer?
Proper storage is crucial for preserving the freshness and flavor of cilantro. A common method is to trim the stems and place the cilantro in a glass of water, similar to how you would store flowers. Cover the leaves loosely with a plastic bag and store it in the refrigerator. This method helps to keep the cilantro hydrated and prevents it from wilting quickly.
Another effective method is to wrap the cilantro loosely in a slightly damp paper towel and store it in a plastic bag in the refrigerator. The damp paper towel helps to maintain humidity and prevent the cilantro from drying out. Regardless of the method you choose, it’s best to check the cilantro regularly and remove any wilted or yellowing leaves to prevent them from spoiling the rest of the bunch. With proper storage, cilantro can stay fresh for up to a week or even longer.