Cooking with Fresh Herbs: Cilantro
by Kalyn Denny
I've been wildly enthusiastic about cooking with fresh herbs for so long that I can't really remember back to when I wasn't using them. Yet as much as I consider fresh herbs to be a kitchen necessity, I know plenty of people don't have much experience cooking with them. I thought it might be helpful to do a series of posts on BlogHer about cooking with fresh herbs, featuring a different herb every few weeks. I'm starting with cilantro, without a doubt the most controversial herb of them all.
Cilantro is actually the leaf of the plant that produces coriander seed, and it's called coriander leaf in many places. Other names for the plant are dhania and Chinese Parsley. It's an herb that's widely used in cuisines all over the world, including Mexico, Asia, India, and the Middle East. I've found cilantro to be rather difficult to grow in the garden, but in the United States it's fairly inexpensive to buy year-round at the grocery store.
Before I talk about how much I love cilantro, let me assure you that I realize that some people really do hate cilantro. So my first tip about cooking with cilantro is to be sure that none of the people you're cooking for are cilantro-adverse, which may be a genetic trait, according to Wikipedia. Don't think for a minute you'll be able to sneak in a little cilantro, since it's well documented that it has a somewhat soapy taste for people who have the anti-cilantro gene. I have a hard time understanding it, since cilantro is many people's favorite herb, but I've learned to ask if people like it before I plan it for a dinner party.
Helen from Beyond Salmon makes an interesting distinction between Soft Herbs and Hard Herbs which is worth a read if you're just venturing into cooking with fresh herbs. Helen puts cilantro into the category of soft herbs which should be added right at the end of cooking a dish, when it's being taken off the heat. I personally would go even farther and say cilantro is really at its best when it's chopped up and eaten raw.
Here are few recipes using cilantro that I think sounded interesting.
Cilantro in Sauce, Chutney, Pesto, or Dips
Dhania Chutney from 365 Days of Pure Vegetarian
Zhoug, Spicy Yemeni Sauce from Morsels and Musings
Cilantro Pesto from Talk of Tomatoes
Low-Fat Lime Cilantro Hummus from Urban Drivel
Onion, Cilantro, and Lime Juice Relish from For the Love of Cooking
Cucumber and Cilantro Dip from Fun and Food
Cilantro Aoioli from Laylita's Recipes
Pineapple Cilantro Salsa from 28 Cooks
Cilantro in Salads
Napa Cabbage Picnic Salad from Simply Recipes
Cilantro-Lime Broccoli Slaw from Gluten-Free Bay
Spicy Coleslaw with Lime and Cilantro from Homesick Texan
South of the Border Cous Cous from Albion Cooks
Thai Beef Tacos with Lime Cilantro Slaw from The Recipe Girl
Corn and Black Bean Salad with Lime Cilantro Vinaigrette from Good Things Catered
Cilantro with Chicken
Cilantro Chicken from Tasting Spoons
Broiled Butterflied Chicken with Cilantro Marinade from Kits Chow
Thai Grilled Chicken with Cilantro Dipping Sauce from Andrea's Recipes
Cilantro Chicken with Fresh Water Chestnuts and Baby Bok Choy from Tigers and Strawberries
Cilantro Citrus Chicken from Cafe Johnsonia
What's your take on Cilantro?
If you're a cilantro lover, you can find more cilantro recipes using Food Blog Search. If you're a cilantro hater, let me know what type of fresh herb you'd like to read about next.
(Edit - You can use the tag Cooking with Fresh Herbs to find all the herb posts in this series.)
BlogHer Food Editor Kalyn Denny also blogs at Kalyn's Kitchen where she can never get too much cilantro. If you're a cilantro lover, Kalyn recommends Cilantro Salsa Dip, Spicy Mexican Slaw with Lime and Cilantro, and Roasted Tilapia with Black Bean, Mango, Lime and Cilantro Salsa.
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Comments
I feel the love
The entire family here at Chez KP are coriander (as it is known in Australia) lovers. Heavenly stuff. I just wish it wouldn't go to seed so quickly. I hate having to buy it but can't seem to maintain a constant crop.
Blogging at http://www.thekitchenplayground.com
"Farnham (n.) The feeling you get about four o'clock in the afternoon when you haven't got enough done." -The Meaning of Liff, Douglas Adams
Ditto here!
Have tried and tried to grow it (and I do grow all kinds of other herbs) but no luck. It goes to seed within days (or at least that's what it feels like.)
Isn't it just the best flavor imaginable?
Kalyn Denny
Kalyn's Kitchen
Cilantro rules!
I love all fresh herbs for cooking. My favorites are cilantro and basil. Can hardly wait to try some of these recipes!
Razzmatazlady
"People take different roads seeking fulfillment and happiness. Just because they're not on your road doesn't mean they've gotten lost."
(H. Jackson Brown, Jr.)
Hooray, another cilantro lover!
I'm not deluding myself though. I know there are plenty of cilantro haters out there. (Some of my best food blogging friends are cilantro haters, but I love them anyway.)
Hope you have fun trying the recipes. You can never have too many cilantro recipes, that's what I always say!
Kalyn Denny
Kalyn's Kitchen
I LOVE cilantro.
And a lot of it. : ) I know people who hate it and I just don't understand. Then again I'm a bit obsessed with capers as well, so I think it's just me. : )
Cool post, Kalyn.
Laurie
LaurieWrites
Me too, on the cilantro and the capers both!
Thanks! I couldn't possibly imagine a dish having too much cilantro! Nearly every recipe I make that has cilantro, I double the amount.
Kalyn Denny
Kalyn's Kitchen
Cilantro hater here!
I've heard that it's genetic. It tastes like Ivory soap to me, though I've been nibbling on it in an attempt to get used to it. I'm even growing one in my garden. Maybe one day I will understand what you like about it.
As for the next herb, how about tarragon? Mine always does really well, but I never know what to use it in.
SusanV
FatFree Vegan Kitchen
Tarragon it is next time!
That was my new favorite herb last summer. Loved it in so many different things!
(You were one of the food blogging friends I still love even though I know you hate cilantro!)
Kalyn Denny
Kalyn's Kitchen
Cilantro on everything!
Dhania patta is the safest, most favored garnish in my house.
As a kid, I always associated corriander leaves with flavor, so thought it's not meant to be eaten, until I was laughed at for saying so by dad's colleague ;)
Now I've learned to eat it, and absolutely L-O-V-E dhania chutney!
Another favorite herb (also used for flavor/garnishing) is the curry patta (Curry leaf). I love the flavor and use it in my cooking fairly regularly, but leave it to hubby to actually eat it ;)
More herb posts, please :)
More herb posts coming!
I'm planning to do a whole series of herb posts, at least until I run out of herbs to write about. (I just went outside to count, and this year I have 16 different herbs growing in my garden. I know a little bit about most of them (except summer savory, which is brand new for me this year.
One herb I've read about a lot on blogs but never found here is curry leaf! I wish I could find it; I'd love to try it. (I once bought a plant that I thought was it, only to find out it wasn't the right thing at all.)
Do agree whole-heartedly with your idea of putting cilantro on everything!
Kalyn Denny
Kalyn's Kitchen
The Curry plant is tropical....
...and native to the Indian subcontinent, and hence hard to find here.
But I believe it is available in some places. Here's a discussion about where to get a curry plant in this part of the world.
But if you want some curry leaves for cooking, you should be able to find them at the Indian store. I have noticed that in the Bay Area(California), they don't put curry leaves on display. You have to ask the store manager/cashier for a packet. I guess they are hard to find here so they don't want people picking them up randomly. Those interested will seek them out ;)
They run out of stock, too. Must be imported.
Will check
There is a fairly good Indian market in Salt Lake so maybe I can find them there. If not, I'll look for them when I come to San Francisco!
Kalyn Denny
Kalyn's Kitchen
capers and tarragon, I'm drooling!
Tarragon vinegar is awesome. Especially in mayonnaise and other sauces. Mmm, might have to make some in which case I will blog the recipe. I know I've got a few recipes on there that use tarragon vinegar.
Blogging at http://www.thekitchenplayground.com
"Farnham (n.) The feeling you get about four o'clock in the afternoon when you haven't got enough done." -The Meaning of Liff, Douglas Adams
Isn't tarragon fantastic?
When I finally planted it last year I vowed I'd never go without it in my garden again. I loved every dish I tried it in!
Do share some recipes!
Kalyn Denny
Kalyn's Kitchen
Love, love, love this
Love, love, love this herb! I buy the frozen cubes from Trader Joes and use them in many recipes.
Karen "Life is too short to pout all the time."
A Deaf Mom Shares Her World
Hands & Voices
Interesting
I hadn't heard of freezing it before. Will have to try it.
Kalyn Denny
Kalyn's Kitchen
ran out of time to make vinegar but...
here's a couple of ideas for using tarragon vinegar
http://www.thekitchenplayground.com/2008/oh-my-its-getting-chillylets-ma...
cabbage and apple salad with bue cheese and tarragon vinegar dressing
http://www.thekitchenplayground.com/2008/while-the-cat-is-away
fig bacon and feta salad...this one seriously rocks : )
http://www.thekitchenplayground.com/2008/holiday-day-five/
steak bernaise
http://www.abc.net.au/overnights/stories/s1260753.htm
and a basic but trusty tarragon vinegar recipe
Blogging at http://www.thekitchenplayground.com
"Farnham (n.) The feeling you get about four o'clock in the afternoon when you haven't got enough done." -The Meaning of Liff, Douglas Adams
Thanks!
I'm going to make tarragon vinegar this year for sure. Your recipes sound great. I want some fig, bacon, and feta salad right now.
Kalyn Denny
Kalyn's Kitchen
I adore cilantro!
Cilantro is absolutely my favorite herb. I've been in an Asian-cooking phase lately, with a heavy focus on Vietnamese dishes, and I go through cilantro like crazy. I'll have to try freezing it (great suggestion!), as I haven't been able to successfully grow any at home and the markets don't always have the best selection.
~Erika Pitera
www.MyGourmetConnection.com - A Blog for Food Lovers
www.MyGourmetConnection.com/forums - Food Lovers' Forums
I have been on a bit of an
I have been on a bit of an asian frezny as well. I have always cooked with cilantro (the leaves and the seeds) being caribbean hispanic, but I am becoming a little obsessive with Thai food.
Cilantro is so multi-national
I think that's one of the things that's so interesting about cilantro; it can be used in so many different cuisines. I love Thai food, but then I love any recipe that has cilantro!
Kalyn Denny
Kalyn's Kitchen
Any herb that goes to seed I
Any herb that goes to seed I plant in smaller pots, It works great! Well I put all my herbs in pots on the deck- open door and snip easy!
First up the coleslaw looks great!
Herbs in pots are great!
Interesting, I didn't realize that growing the herb in a pot would keep it from going to seed as quickly. But I do agree that pots are a great way to grow herbs.
Kalyn Denny
Kalyn's Kitchen
Another Cilantro (Coriander) Lover..
I'm a huge fan of Cilantro AKA Coriander here in Australia as OldDani pointed out. My dad who buys most of his meat from an Asian butcher in Sydney just started getting their pure pork mix which is basically just pork with no fat minced and when I was home for a visit last weekend he did the pork mince with finely chopped chilli and finely chopped coriander, turned them into little patties then fried it with a dash of sesame oil and they were amazing!
www.thekitchenenquirer.com.au
Sounds fantastic!
I'm imagining right now how heavenly that would taste.
Kalyn Denny
Kalyn's Kitchen