A spicy lumpy curry great to be served with rice.
A member of the carrot family, cilantro is the leaves of the coriander plant. The roots of the plant are also edible and possess a deep, earthy flavor. A popular addition to cuisines in Asia, India, North Africa, and Latin America, cilantro is the most widely used, aromatic leafy herb. It’s delicious in much more than just salsa- add to Asian soups, broths, and curries.
Storing & Cooking Information
Handling: To prep it, first rinse and shake dry the leaves. Hold the bouquet at an angle with the leaves against the cutting board. Run your knife down the side of the bouquet to slice away the leaves. It's fine to remove some of the tender stems along with the leaves.
Storing: Cilantro should be wrapped in a damp towel or stood upright in a container with an inch of water and refrigerated. Do not wash prior to refrigerating.