Cilantro either seems to be loved or hated. If
you aren't accustomed to it, the taste is a little strange, but when it's
prepared and paired with the right ingredients you will come to love it.
Health Benefits lowers bad cholesterol raises good cholesterol
protects against urinary tract infections protects against salmonella
poisoning relieves intestinal gas prevents nausea lowers
blood sugar helps remove toxins from the body
available year round Size- sold in bunches
Selecting- choose bunches with bright green, fragrant leaves Storage-
remove metal twist tie, it will discolor and spoil it Refrigeration-
best used within 2 days of purchasing Longer Refrigeration- place stems in a
cup of water, cover the top with plastic wrap, good up to five days Freezing and Drying- I don't recommend
freezing or drying it. It easily looses its flavor.
At the base of the
bunch, cut off the stems.
Place cilantro in a
salad spinner or bowl filled with water. Gently swish to remove dirt
and debris. Spin or pat dry.
Chop and use as desired.
Notes Cilantro is often sold in bunches bound by a metal twist tie.
Remove this before storing it. The metal discolors and spoils it.
It's best to place it in a bowl of water to rinse it. Rinsing it
under running water can bruise the leaves.
It is best to dry the
leaves before chopping them. They will be crisper and taste better.