Cilantro

(Pronounced si-LON-trow)

Sometimes referred to as “the world’s most widely used herb,” Cilantro’s hardy flavor makes it a favorite of Latin, Asian, Indian and Caribbean cooking. Cilantro is also known as Mexican Parsley or Chinese Parsley. Melissa’s Cilantro has dark green, lacy leaves and is extremely fragrant and aromatic. It can be used in salsas, guacamole, mixed green salads, soups and curry dishes. Coriander (KOR-ee-an-der) is the dried seed of the cilantro plant. Coriander seeds are often used in pickling, potpourri and mulled wine.

Melissa’s Fresh Herbs are hand selected for excellent quality. Choose fresh-looking Cilantro with good color and a clean, fresh scent. Avoid any brown spots or wilted stalks or leaves. Use soon after purchasing. To keep fresh, refrigerate in a plastic bag filled with air and securely closed. Store in the vegetable crisper section of the refrigerator. If leaves do become wilted, an ice water bath can revive them. Place Melissa’s Herbs stem side down in a jar of water (similar to fresh flowers) and cover with a tightly closed plastic bag. Store away from ethylene-producing fruits and vegetables like tomatoes, bananas and peppers.

Leaves should be thoroughly washed and dried before using.