Cilantro

Cilantro is fresh and citrusy unless your genes say it’s soap, thanks to smell receptors.

Flavor

How to use it

Use the stems too. Stems carry more flavor than leaves and survive heat; chop them into the base of a dish.

Finish with leaves. Add leaves at the end; heat dulls their fresh, green oils.

Common mistakes

• Cooking the leaves for a long time, which turns them dull.
• Washing it wet and storing it, which makes it slimy.

What goes with cilantro

• Lime. Both are bright and citrusy; lime keeps cilantro tasting fresh and sharp.
• Tomatillo. Cilantro's citrusy notes brighten tomatillo's tangy, tart profile.
• Black Bean. Fresh cilantro lifts black bean dishes with a bright, citrusy note.
• Tortilla. Fresh cilantro is the classic taco topping.
• Avocado. Avocado's creaminess offsets cilantro's grassy pungency.
• Onion. Onion's sulfurous bite contrasts with cilantro's vivid freshness.
• Corn. Cilantro adds a fresh contrast to corn's sweetness.
• Coriander Seed. Cilantro leaves and coriander seed come from the same plant but bring different aromas, fresh and warm.

Try tonight

• Blend into a quick green sauce with lime.
• Stir through rice just before serving.
• Top tacos with chopped stems and leaves.

Storage

Stand stems in water, cover loosely with a bag, and refrigerate for up to 2 weeks.