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Cilantro leaves are particularly rich in vitamin A, vitamin C and vitamin K.
Did you know?
Cilantro is one of the world's oldest known herbs!
  • Cilantro is an herb from the same family as celery and parsley, and is sometimes called “Coriander” especially when referring to its seeds.
  • Using more herbs, like cilantro, while cooking can help add fresh, savory flavor without adding extra sodium.
  • Select cilantro that has vibrant green color, without yellow or brown spots.
  • Avoid bunches with leaves that are wilting.
  • Cilantro acts as a natural preservative when added to other foods, helping to delay spoilage.
  • 1/4 cup of cilantro leaves contains:
    • 16% of your recommended daily value of vitamin K to help with the formation of bones, tissues and hormones.
    • 5% of your recommended daily value of vitamin A to maintain eye and skin health and to protect the body against infections.

Wash and dry cilantro before eating it. Since cilantro is a tender herb, add it near the end of cooking or after done cooking.

Try cilantro:

  • Finely chopped as a topping for tacos, burritos or nachos
  • With savory meat, fish or egg dishes to add flavor without adding salt
  • Paired with lemon or lime to add zesty flavor to a dish
  • Chopped and added to oil and vinegar for a homemade salad dressing
  • Cilantro is highly perishable. Store it in the refrigerator with stems attached in a loose plastic bag for up to a week.
  • Remove leaves just before using, as leaves removed from the stem will only last up to 3 days.
How to mince cilantro and parsley
How to mince cilantro and parsley

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