Cilantro (Coriandrum sativum) is an annual herb that provides you a big return to the garden space you invest. Every portion of the plant, from its own distinctively flavored leaves to its origins, is creamy. The dried seeds of this plant are the spice, coriander. When many cooks strip the leaves of the carrot-family plant to chop into their salsa or other dish, for example, stem doesn’t alter the herb’s fresh, sharp flavor.
Cilantro loses its flavor fast. Harvest 6 inches or so of stem in addition to the leaves and put the cilantro sprigs in fresh water. Keep them in the fridge for maximum flavor when it is time to prepare your own meal. If you decide not to utilize the thin, slightly fibrous stems with the leaves, reserve them to be used in almost any recipe that calls for the slightly mellower flavor of cilantro roots. The roots are often called for in Thai cooking.