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Cilantro: How to prepare and eat it

Cilantro, growing in a Fort Worth garden
Cilantro, growing in a Fort Worth garden
Erin McClure

Cilantro is a green leafy herb, which is similar to parsley in appearance and use. However, the flavor of cilantro is much different, tastes less bitter, and has a hint of lime. The herb holds the most flavor when eaten raw, or when tossed with foods hot off of the stove, just before serving.

Where to find cilantro

Cilantro grows during cool weather in north Texas. The herb may be available at local farmers markets from the late fall through the early summer.

Cilantro is easy to grow from seed, in north Texas, especially in clay soil. Seeds can be planted from fall through the early spring. The plants do best with protection from the hot afternoon sun, and will go to seed as soon as temperatures remain hot. The seeds can then be harvested and used as coriander.

How to store cilantro


Shake off excess water

Place in jar of water, stems down

Place in fridge

How to prepare cilantro

Sort through and remove any non-cilantro plant pieces


Shake off excess water

Chop off thick stems near the bottom of the bunch

Finely chop entire bunch

Recipes with cilantro

Pico de Gallo

8 roma tomato, seeds removed, diced

2 jalapeno, seeds and ribs removed, diced

1 small white onion, diced

2 cups finely chopped cilantro (about 2 bunches)

2-4 limes, squeezed

Sea salt to taste

Combine all ingredients, toss well

Store overnight

Toss and serve

Makes about 1 quart

Cool Weather Veggie Sautée

1 small onion, sliced

2 crowns broccoli, chopped

3 medium carrots, chopped

2 cups cilantro, finely chopped (about 2 bunches)

4 tablespoons butter or olive oil

Sea salt to taste

Add butter or oil to medium heat

Add onions, cook till translucent

Add broccoli, toss, and cook for a couple minutes

Add carrots, toss, and cook for a couple minutes

Add ¼ cup water, stir


Cook, till broccoli turns bright green

Remove from heat

Toss with cilantro


Makes 4 to 6 servings


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