Cilantro is a popular herb that grows quickly, and can be found in many places around the world. It is related to the carrot family, and is sometimes also known as coriander or Chinese parsley. In actual fact, cilantro is the stems and leaves of the coriander plant, and is given the name cilantro in its earliest stages, and coriander when fully mature.
Cilantro has a strong smell which people either tend to love or hate (some believe it has a very soapy taste). It was first widely used in Egypt, India and China, and was later introduced to Mexico and Peru, where it was often used alongside chillies. Cilantro seeds were found in King Tut’s tomb, and the herb was used by the Ancient Egyptians for ailments such as urinary tract infections and headaches. The herb was also mentioned in the Old Testament of the bible, and was used by physicians in the ancient world as far back as the time of Hippocrates. It was also popular with the Chinese, for whom it symbolised immortality. They also regarded it as an aphrodisiac and added it to love potions. It was also used by various cultures to mask the smell of rotting meat.
Today cilantro is used a lot in Caribbean, Asian and Mexican cuisine, although it tends to be less popular in Europe. The name is derived from a Greek word which means ‘bedbug’ in English, and according to many, this is because Cilantro smells like a bedbug! It is also a popular garnish in US restaurants.
However, cilantro is widely available, and can be found in most grocery stores and supermarkets. It should be purchased fresh, as dried cilantro loses its flavour quickly. Cilantro is easy to grow on your kitchen windowsill, and it both grows and dies quickly. The plant should be harvested before it bolts or blooms, as it will turn into coriander if you wait too long.
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