Cilantro (aka Coriander leaves or Chinese Parsley) is an excellent source of Vitamin A and Vitamin K. It also contains phytochemicals, which can aid in cancer and chronic disease prevention. Commonly used in Latin, Mediterranean and Asian cooking, cilantro provides a fresh flavor, similar to parsley, with a hint of citrus.
Leftover cilantro? Wash, coarsely chop (pat dry) and freeze and then add when needed. Or, make cilantro pesto (puree cilantro leaves in food processor and slowly add oil to desired consistency; can also add walnuts for additional flavor). Freeze pesto in ice cube trays and defrost as needed to add to rice, pasta salad or any culinary creation.
Fun Fact: Cilantro is a member of the carrot family.
Culinary Tip: Add at the end of cooking or just before serving to maximize flavor.
Find cilantro to have a soapy taste? Click to read why:http://www.nytimes.com/2010/04/14/dining/14curious.html?_r=0